FRANGIPANE APPLE ALMOND TART
I made this for family dinner last week and it was a huge hit! I can't wait to make it again. I sliced the apples very thin with my mandolin, I think next time I will either slice them thicker or do two layers. Frozen puff pastry can be used instead of making the pie shell. I did not use the apricot jelly but I did sprinkle some brown sugar overtop before baking.
Provided by VeggieClaire
Categories Dessert
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make the tart shell: Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
- Make filling: Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
- If you haven't sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
- Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
- Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 30 minutes, until apples are tender and tart is slightly browned.
- Cool and glaze with apricot jelly for serving, if desired.
Nutrition Facts : Calories 525.8, Fat 33.5, SaturatedFat 20.3, Cholesterol 174.1, Sodium 393.7, Carbohydrate 52.8, Fiber 2.9, Sugar 28.4, Protein 6
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