Apple Frangipane Tart
 
Ingredients
Tart Crust:
  • 1¼ cups all-purpose flour
  • 1 Tablespoon powdered sugar
  • Pinch of salt
  • 8 Tablespoons salted butter, cold and cubed
  • 1 large egg yolk
  • 2 Tablespoons cold water
Frangipane:
  • ½ cup almond flour
  • 2 Tablespoons granulated sugar
  • Pinch of salt
  • 2 Tablespoons salted butter, softened
  • ⅛ teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 large egg
Topping:
  • 2 granny smith apples
  • 3 Tablespoons granulated sugar
  • 4 Tablespoons salted butter, cubed
Glaze:
  • 2-3 Tablespoons apricot jam
Instructions
Tart Crust:
  1. Combine flour, powdered sugar, and salt in a bowl with a spatula.
  2. With a pastry blender, cut in the butter until the largest pieces are as small as green peas.
  3. Mix in the egg and water with a fork and then finish combining it in with the pastry blender. The dough will be in large clumps. You can also use your hands to finish combining the smaller crumbs in. If the dough is too crumbly to work with, add more water 1 teaspoon at a time. If the dough is too wet, add more flour when you move it to your floured counter.
  4. Move the dough to a well floured counter. Roll the dough into a 10 - 11 inch circle rotating it often to make sure it isn't sticking to the counter.
  5. Move the dough circle (by rolling it around the rolling pin) to a 9-inch nonstick tart pan with a removable bottom. Press the dough down into the edges.
  6. Roll your rolling pin over the edge of the tart pan to cut off the excess overhanging dough. Patch any areas that are too thin with the excess dough.
  7. Refrigerate the crust while preparing the filling.
Frangipane:
  1. With an electric mixer, combine almond flour and sugar.
  2. Beat in butter until smooth.
  3. Add in the almond extract, vanilla, and egg and beat until smooth and consistent.
Assembly:
  1. Preheat oven to 350°F.
  2. Peel and quarter the granny smith apples. Cut each quarter into very thin slices. They should be able to bend slightly without snapping.
  3. Spread the frangipane into the tart crust.
  4. Arrange the apple slices into the tart. The frangipane rises up as it bakes and covers a lot of the apples so make sure the apples are sticking straight up out of the frangipane as opposed to laying flat.
  5. Sprinkle the 3 Tablespoons of sugar over the apples and then dot the top of the apples with the 4 Tablespoons of butter.
  6. Place the tart pan on a baking sheet and bake for 50-60 minutes or until golden brown and the frangipane appears a bit crumbly.
  7. Let cool.
  8. Heat the apricot jam in the microwave for 30 seconds and then brush it onto the apples.
  9. Best served with a scoop of vanilla ice cream.
Store in the refrigerator.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/apple-frangipane-tart/