Apple Frangepane Tart
- Frangipane (Almond Cream):
- 1/4 cup (50 grams) granulated white sugar
- 3 tablespoons (42 grams) unsalted butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (42 grams) almond meal (flour)
- 1 tablespoon (12 grams) all purpose flour
- Pate Brisee (Short Crust Pastry):
- 1 1/4 cups (175 grams) all-purpose flour
- 1/2 teaspoon (2 grams) salt
- 1 tablespoon (14 grams) granulated white sugar
- 1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
- 1/8 to 1/4 cup (30 - 60 ml) ice water
- 6 cups (2 pounds, 1 kg) (about 5 large) apples, peeled, cored, and sliced into 1/2 inch (1.25 cm) pieces
- 2 tablespoons (30 grams) granulated white sugar
- 1 tablespoon (15 grams) unsalted butter, melted
Adapted from joyofbaking.com
Frangipane: In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch (33 cm) circle. Lift and turn the dough when rolling so it does not stick to the counter. If it gets too soft and starts to fall apart when rolling, put dough back in the refrigerator for 10 minutes to firm up. Transfer the circle to a baking sheet that has been lined with parchment paper, cover with plastic wrap, and return it to the refrigerator for about 15 minutes.
Then remove the chilled pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch (5 cm) border. Cover and return to the refrigerator while you prepare the apples.
Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven.
Arrange the apple slices evenly over the frangipane layer (concentrically or free form), again leaving a 2 inch (5 cm) border. Fold the 2 inch (5 cm) border of pastry up and over the apples (sealing any cracks) and brush the pastry crust with the melted butter. Pour any leftover butter over the apples. Sprinkle about 2 tablespoons (30 grams) of sugar (depending on the tartness of the apples) over the crust and apples.
Bake the tart for 50 to 60 minutes or until the apples are cooked and the crust is golden brown. (The apples should be soft, but not mushy, when pierced with a knife.) Remove from oven and place on a wire rack to cool.
Serve warm or at room temperature with vanilla ice cream or softly whipped cream.