A Tourtely Apple Tart-Tuesdays

Tourte is the French term for covered tart says Dorie Greenspan regarding her creation of this almond nut crust tart filled with a dense apple, raisin, almond and browned butter filling, then covered with a top crust  and baked until golden brown. Pears can be substituted for the apples with a splash of pear eau-de-vie to add a more intense pear flavor.

Although, the tourtely apple tart recipe called for a 9-inch fluted tart pan with a removable bottom, I  used a 14×5-inch fluted pan with equal success. Thanks to Jeannette of a  thewhimsicalcupcake for choosing the tourtely apple tart from Dorie Greenspan’s “Baking From My Home to Yours”.  For other variations of the tart, check out the TWD site.


Please do not use images or text without my permission. 


  1. Beth
    April 20, 2011 / 7:27 pm

    What a gorgeous tart! I think both the apple and pear variations sound terrific.

  2. AmyRuth
    April 21, 2011 / 2:57 am

    Lovely photographs of your torte. Funny thing I debated using the same pan. Next time. AmyRuth

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