Blender Apple Tart

This easy but impressive apple tart has two secret weapons: a blender and a jar of marmalade. (Victoria de la Maza)

Can you resist a blender tart? I know I can’t. This is the easiest to make and most delicious apple tart. It’s better served chilled, so make it in the morning or even the day before to let the flavors develop and settle. Serve it with a drizzle of heavy cream, orange-scented whipped cream, or vanilla ice cream.

Serves 6 to 8

• 6 (about 1 3/4 pounds) golden delicious apples, divided
• 1 cup brown sugar
• 1 cup almond flour
• 1 cup whole milk
• 4 large eggs
• Pinch of salt
• 1 teaspoon butter, for buttering the dish
• 1 (13-ounce) jar apricot or orange marmalade

Preheat the oven to 350 degrees F. Butter a 9-inch round baking dish or springform pan.

Peel and core 4 of the apples. In a blender, combine the apples, sugar, almond flour, milk, eggs, and salt and blend well.

Pour the batter into the prepared pan. Peel and core the other 2 apples and arrange them in a decorative circle on top. Transfer to the oven and bake for 1 hour or until the tart is golden and the edges just start pulling away from the pan.

Melt the marmalade in the microwave or on the stovetop, and spread it on top of the tart. Allow to cool, then transfer to the fridge to chill. Serve cold.