Apple Frangipane Tart

8
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


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Original recipe yields 8 servings
OK
  • FOR FRANGIPANE
  • FOR PATE BRISEE
  • FOR APPLES

Nutritional

  • Serving Size: 1 (250.1 g)
  • Calories 433
  • Total Fat - 22.3 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 71.8 mg
  • Sodium - 159.6 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 34.9 g
  • Protein - 4.9 g
  • Calcium - 45.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.1 mg

TO MAKE THE FRANGIPANE


Step 1

Cream the sugar and butter.

Step 2

Beat in the egg and vanilla extract until smooth.

Step 3

Add the almond meal and flour and beat until it forms a smooth paste.

Step 4

Transfer to a small bowl, cover and refrigerate.

TO MAKE THE PATE BRISEE


Step 5

In a food processor, place the flour, salt, and sugar and process until combined.

Step 6

Add the butter and process until the mixture resembles coarse meal.

Step 7

Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary.

Step 8

Do not process more than about 30 seconds.

Step 9

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour

Step 10

Once the pastry has chilled sufficiently, place on a lightly floured surface.

Step 11

Roll the pastry into a 13 inch circle.

Step 12

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.

Step 13

Remove the chilled pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch border.

Step 14

Cover and return to the refrigerator while you prepare the apples.

Step 15

To Assemble Tart: Preheat oven to 375 degrees F.

Step 16

Arrange the apple slices evenly over the frangipane layer, again leaving a 2 inch border.

Step 17

Fold the 2 inch border of pastry up and over the apples, seal any cracks, and brush the pastry crust with the melted butter.

Step 18

Pour any leftover butter over the apples.

Step 19

Sprinkle about 3 tablespoons of sugar over the crust and apples.

Step 20

Bake the tart for 50 to 60 minutes or until the apples are cooked and the crust is golden brown. Remove from oven and place on a wire rack to cool.

Step 21

Serve warm or at room temperature with vanilla ice cream or softly whipped cream.

Tips & Variations


No special items needed.

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