Ingredients
- 5 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup 10x granulated sugar
- 1 ounce vanilla extract
- 9 ounce brown butter
- 8 ounce eggs, whites only
- 2 ounce granny smith apples, peeled, cut into small dice
- 6 ounce to 8 individual tart shells
- 1/2 cup toasted almonds
- 5 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup 10x granulated sugar
- 1 ounce vanilla extract
- 9 ounce brown butter
- 8 ounce eggs, whites only
- 2 ounce granny smith apples, peeled, cut into small dice
- 6 ounce to 8 individual tart shells
- 1/2 cup toasted almonds
- 2 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
Preparation
Baking Directions:
For cake:1. In a heavy bottom sauté pan, melt butter to a lightly brown color.
Add apples and sauté for ½ minute or more.
2.In a kitchen aid with the paddle attached, add all dry ingredients and mix completely.
3.Add your melted butter and apple mix to the dry ingredients.
Scrape down the sides of the bowl.
Then lower speed and add your egg whites one at a time.
4.Place in individual buttered tart shells.
Bake for 15 minutes at 350 degrees until golden brown.
5.Serve with caramel sauce and praline gelato.
For sauce:1. Combine the sugar and water in a large heavy saucepan over medium heat.
Cook, swirling the pot around until the mixture is a deep caramel color and looks like syrup, about 8 minutes.
2.Carefully pour in the cream (it will bubble up) and continue to cook for another minute.
Cool to room temperature.
Pour over cake just before serving and garnish with toasted almonds.
