I was blessed to grow up on a vineyard with a small apple orchard. I recently took a trip home to my mom & dad's and scored this bucket of apple loot. Look at them! They're perfect!
This is probably one of my favorite deserts. Ever. The rich filling is perfect paired with tart apples or flavorful pears. The almonds add the right amount of crunch without being overwhelming, and it makes a pretty darn impressive presentation with the perfectly arranged apples (maybe not my apples, but sometimes it is prettier!). The sweet pastry crust made with butter simply melts in your mouth. This whole tart melts in your mouth!
Press dough in to bottom of a 9 in tart pan (preferably one with a removable bottom). Bake in a 375°F oven until lightly browned on the edges.
Spread almond filling evenly in crust.
Stem pears or core apples and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Line slices in pan starting with the outermost circle and working your way inward, overlapping the slices.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made ahead. Let cool until room temperature, then wrap and refrigerate.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
Moral of the Story: Butter = Yum.