Apple Tart With Frangipane Almond Filling Recipe

Ingredients for Apple Tart With Frangipane Almond Filling

• Blanched Almond
• Sugar
• 1 tablespoon unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• Dark Rum
• 1 large egg
• Pastry Dough
• 4-5 medium apples (about 2 pounds)
• Apricot Preserves
• 1 tablespoon Calvados or apple brandy (optional)

How to Make Apple Tart With Frangipane Almond Filling

1. **Make the Frangipane:** In a food processor, combine 1 cup blanched almonds and ½ cup granulated sugar. Process until finely ground into a powder.
2. 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.
3. **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).
4. 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.
5. Gently lift and press the overhanging dough into the pan, ensuring it adheres well to the sides without stretching.
6. Use a rolling pin to trim away any excess dough.
7. Spread the frangipane evenly over the bottom of the pastry.
8. **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.
9. Coarsely chop the smaller end pieces of apple and spread them evenly over the frangipane.
10. Arrange the apple slices in concentric circles on top of the chopped apples.
11. Sprinkle 1 tablespoon of granulated sugar over the apples and dot with 1 tablespoon of unsalted butter, cut into small pieces.
12. **Bake:** Bake for 50-60 minutes, or until the crust is golden brown and the apples are tender.
13. **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.
14. Let the tart cool slightly.
15. **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.
16. Strain the preserves through a fine-mesh sieve into a small bowl to remove any lumps.
17. Stir in 1 tablespoon of Calvados or apple brandy (optional).
18. **Glaze and Serve:** Using a pastry brush, spread the glaze generously over the warm tart.
19. Let the tart cool completely to room temperature before slicing and serving. Garnish with a dollop of crème fraîche or whipped cream, if desired.