Frangipane:
In your food processor, place the
almonds, sugar, and flour. Process until finely ground. Then add the rest of the
ingredients and process until you have a smooth paste. Transfer to a small bowl, cover and
refrigerate.
Pie Crust: 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. Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour or until firm.
Once the pastry has
chilled sufficiently, remove from refrigerator and place on a lightly floured
surface. Roll the pastry
into a 12 inch (30 cm) circle. Transfer to a
parchment lined baking sheet. Cover with plastic wrap and place in 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.
Assemble Tart:
Remove the chilled pastry from the refrigerator and spread the frangipane evenly
over the crust, leaving a 2 inch (5 cm) border. Arrange the apple slices evenly
over the frangipane layer (concentrically or free form), again leaving a 2 inch
(5 cm) border. Fold the border of pastry up and over the apples (sealing any
cracks) and brush the pastry crust with a little cream. Sprinkle about 2
tablespoons (30 grams) of sugar (depending on tartness of the apples) over the
crust and apples.
Bake the tart for 50 to 60
minutes or until the apples are tender 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. Refrigerate any leftovers.
Serves 6-8 people.
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Frangipane
(Almond Cream):
1/2 cup (50
grams) chopped blanched or natural almonds (can use almond meal)
1 tablespoon (12
grams) all purpose flour
1/4 cup (50
grams) granulated white sugar
3 tablespoons
(40 grams) unsalted butter
1 large
egg
1/2 teaspoon
pure
vanilla extract
1/8 teaspoon salt
Pie Crust:
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 (113
grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60
ml) ice water
Apples:
6 cups (1.5 liters) apples, peeled, cored, and
cut into 1/2 inch (1.25 cm) slices
2-3 tablespoons (30-45
grams) granulated white sugar
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