Ingrédients pour Apple Tart With Frangipane Almond Filling
- 1 cup blanched almonds
- ½ cup plus 1 tablespoon granulated sugar
- ¼ cup plus 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum
- 1 large egg
- 1 (14.1 ounce) package pre-made pate brisee
- 4-5 medium apples (about 2 pounds)
- ½ cup apricot preserves
- 1 tablespoon Calvados
- Crème fraîche or whipped cream (for serving)
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Comment préparer Apple Tart With Frangipane Almond Filling
- **Make the Frangipane:** In a food processor, combine 1 cup blanched almonds and ½ cup granulated sugar. Process until finely ground into a powder.
- Add 2 tablespoons (1/4 cup) unsalted butter, softened; 1 teaspoon vanilla extract; 1 tablespoon rum (optional); and 1 large egg. Process until thoroughly combined and smooth.
- **Prepare the Pastry:** On a lightly floured surface, roll out 1 (14.1 ounce) package of pre-made pate brisee into a thin circle (about 12 inches in diameter).
- Gently brush off excess flour from the dough. Carefully roll the dough around a rolling pin and unroll it over a 10-inch tart pan with a removable bottom set on a baking sheet.
- Gently lift and press the overhanging dough into the pan, ensuring it adheres well to the sides without stretching.
- Use a rolling pin to trim away any excess dough.
- Spread the frangipane evenly over the bottom of the pastry.
- **Prepare the Apples:** Preheat your oven to 400°F (200°C). Peel, halve, core, and thinly slice 4-5 medium apples (about 2 pounds). Set aside the larger center pieces of apple.
- Coarsely chop the smaller end pieces of apple and spread them evenly over the frangipane.
- Arrange the apple slices in concentric circles on top of the chopped apples.
- Sprinkle 1 tablespoon of granulated sugar over the apples and dot with 1 tablespoon of unsalted butter, cut into small pieces.
- **Bake:** Bake for 50-60 minutes, or until the crust is golden brown and the apples are tender.
- **Cool and Glaze:** Remove the tart from the oven and carefully remove the tart ring. Slide the tart onto a serving platter while still warm.
- Let the tart cool slightly.
- **Make the Glaze:** In a small saucepan, gently heat ½ cup of your favorite apple preserves (such as apricot or apple butter), stirring constantly over low heat.
- Strain the preserves through a fine-mesh sieve into a small bowl to remove any lumps.
- Stir in 1 tablespoon of Calvados or apple brandy (optional).
- **Glaze and Serve:** Using a pastry brush, spread the glaze generously over the warm tart.
- Let the tart cool completely to room temperature before slicing and serving. Garnish with a dollop of crème fraîche or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
80g
Fat
27g
Carbs
11g
