Apple Frangipane Tart

Directions

1. To make the tart crust, combine all-purpose flour, sugar, and kosher salt in a medium mixing bowl. Add cold cubes of butter and work the butter into the flour mixture using a pastry cutter until there are about ½” sized butter pieces throughout. Make ice water by adding enough water to a measuring cup and adding several ice cubes to it. Then measure ¼ cup water from this mixture. Begin by adding half of the ice water to the flour and butter and mix it into the four mixture using a fork. If more water is needed (there is still dry flour at the bottom of the bowl) add half of the water that is left and combine it again using the fork. Add all the water if there is still dry flour at the bottom of the bowl. Stop mixing with the fork and use your hands to just barely bring the dough together. Place the crust onto a piece of plastic wrap and form it into a disk shape. Refrigerate until chilled about 30-40 minutes.
2. To make the frangipane, add room temperature butter and the sugar to the bowl of a stand mixer. Beat with a paddle attachment until light and fluffy about 2 minutes. Add the egg and mix until just combined, scraping the mixture down with a rubber spatula once. Add the almond flour and all-purpose flour and beat until combined well. Set aside at room temperature, but use within an hour.
3. Preheat an oven to 375 F. Once the crust is chilled, lightly dust a clean work surface with flour. Then use a rolling pin to roll the crust into a 13” - 14” circle. Roll the crust up onto the rolling pin and transfer it on top of an 11” tart pan by rolling it back out. Gently lay the crust into the tart pan without stretching the dough (this will cause it to shrink during baking). Once the entire tart pan is covered, use your thumb to scrape the excess dough off the edges of the tart so it is flush. If there are any holes in your tart, take any extra dough to patch it up. Chill the tart for 15 minutes.
4. Once the crust is chilled, spread the frangipane into an even layer into the bottom of the tart using an offset spatula. Chill again for 15 minutes.
5. While the crust and frangipane are chilling, prepare the apples. Leaving the skin on, cut the apples in half and then into quarters. Remove the core by cutting each wedge at a diagonal. Slice each wedge into ¼” slices. Keep each wedge together and push them over to shingle them.
6. Place the shingled wedges in a circle around the outside edge of the tart on top of the frangipane. Fill in any gaps using some apple slices that are fanned out. Sprinkle 2 tsp sugar on top of the entire tart. Chill again for 15 minutes before baking.
7. Bake for 60 minutes, at least, until the tart is nicely golden brown on the edges and crisp all the way through. The filling should be puffed and slightly golden as well. If you are unsure if the tart is ready, give it another 10 minutes. It is better for the tart to be more browned than not crispy at all. Remove the tart from the oven and let it cool on a wire rack. Then remove the tart from the pan. Heat the apricot jam in the microwave until warm. Then brush the tart with the apricot jam using a pastry brush to give the tart a nice sheen. Dust the tart with powdered sugar, if desired.

Tips

• The apples can be layered into the tart in any design. The most failproof design is laying single apple slices around the outer edges, working your way to the center of the tart.
• Do not skip any of the chilling steps as the crust will melt in the oven if not properly chilled.

Note: This recipe was developed and photographed for Rodelle by Amanda with From Me to Vuu.