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Apple Frangipane Tart

Here's how you make Apple Frangipane Tart
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  • Servings: 8
  • Prep: 30m
  • Cook: 50m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR FRANGIPANE
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup almond meal
  • 1 tablespoon all-purpose flour
  • FOR PATE BRISEE
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup unsalted butter (chilled, and cut into 1 inch pieces)
  • 1/8 to 1/4 cup ice water
  • FOR APPLES
  • 3 pounds apples (5 large apples, peeled, cored, and sliced into 1/2 inch pieces)
  • 3 tablespoons granulated sugar
  • 1 tablespoon unsalted butter (melted)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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