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.
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