Apple Tart With Frangipane Almond Filling Food

APPLE FRANGIPANE TART

Steps:

• Make crust:
• Mix 1 cup flour, 1 tablespoon sugar and 1/4 teaspoon salt in processor. Add butter; cut in using on/off turns until coarse crumbs form. Add 3 tablespoons water. Process until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic. Chill until cold, about 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 11-inch round. Remove top sheet of plastic. Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough into tart pan. Remove plastic. Fold overhanging dough in; press to form high-standing, double-thick sides. Pierce dough all over with fork. Freeze 30 minutes. (Can be prepared 1 day ahead. Cover dough and keep frozen.)
• Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
• Make filling:
• Combine 1/4 cup butter and almond paste in processor and blend until smooth. Add egg and process until well blended. Add flour and process just until blended. Spread filling evenly over bottom of crust. Toss apples with sugar in large bowl. Arrange apples in concentric circles atop filling. Brush apples with melted butter.
• Place tart on baking sheet. Bake until apples are tender and light golden, about 40 minutes. Transfer to rack; cool 15 minutes. Brush apples with honey. Serve warm or at room temperature.

FRANGIPANE APPLE ALMOND TART

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.

APPLE TART WITH FRANGIPANE (ALMOND) FILLING

Steps:

• To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
• Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
• On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
• Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
• Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
• Press rolling pin across top of ring to cut away excess dough.
• Spread frangipane on dough.
• Preheat oven to 400 degrees F.
• Peel apples, cut in half, core, and cut into ¼ inch thick slices.
• Set aside the larger center pieces of apple.
• Coarsely chop end pieces (about 2 cups) and spread over frangipane.
• Arrange apple slices in concentric circles over chopped apples.
• Sprinkle top with 1 tblsp sugar and dot with butter.
• Bake for 1 hour.
• Remove ring and slide tart carefully onto serving platter while still hot.
• Cool slightly.
• Heat preserves, stirring constantly, over low heat.
• Push through a fine sieve.
• Add Calvados and combine.
• Using a pastry brush, spread glaze over tart, thickly.
• Cut into wedges and serve at room temperature.
• Nice with a dollop of crème fraiche (in my recipes) or whipped cream.