Apple Tart

Pan-Baked Apple-Almond Tart

In times of stress and uncertainty we often look for something familiar and comfortable. These are strange times indeed, and we’ve come up with a twist on a dish that is both timely and delicious, an ideal spring brunch or quick dessert. We love to pair it with a glass of either of our new releases: 2019 Russian River Valley Sauvignon Blanc; or 2019 Russian River Valley Rose of Pinot Noir.


  • 4 eggs
  • ½ cup sugar
  • salt
  • ½ cup ground almonds
  • ½ cup cream
  • ½ cup slivered almonds
  • 1 apple peeled, cored and diced
  • ¼  cup butter
  • powdered sugar


  1. Heat oven to 400 degrees. In a bowl combine eggs, sugar salt, almonds, cream, ½ the sliced almonds, and apple.
  2. Melt butter in 8 inch oven proof skillet or Dutch oven over low heat. Add mixture evenly. Cook until edges begin to set, then finish in oven, about 10-12 minutes.
  3.  Place under broiler for about a minute to brown top. Sprinkle powdered sugar and serve.
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