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Apple Frangipane Tart Recipe

Apple Frangipane Tart Recipe - House & Home

An elegant dessert that's quick to put together for last minute gatherings.

Yield: 
8 servings
Ingredients: 

1 sheet frozen puff pastry (about 1 lb/500 g), thawed
1 1/2 cups sliced almonds, lightly toasted
2/3 cup sugar
1/4 tsp kosher salt
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 tsp almond extract
2 tbsp unsalted butter, melted
2 large baking apples, such as Pink Lady or Gravenstein, peeled and cut crosswise into very thin slices
1/2 lemon
1/4 cup apricot jam for glazing (optional)

Instructions: 

Step 1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a baking
sheet with parchment paper.

Step 2. On a lightly floured work surface, roll out the puff pastry into a 16-by-12-inch (40-by-30-cm) rectangle (it should just fit onto the baking sheet). Transfer to the prepared pan, fold over the edges to form a rim, and pinch together. Refrigerate while you make the frangipane.

Step 3. In a food processor, combine the almonds, sugar, and salt and process until the almonds
are finely ground. Add the eggs, vanilla and almond extracts, and melted butter and
process until the mixture comes together. In a bowl, toss the apple slices with a squeeze of lemon juice.

Step 4. Prick the chilled puff pastry all over with a fork. Bake until it looks dried out and very lightly browned, about 8 minutes. Remove from the oven and reduce the oven temperature to 350°F. Smear a thin, even layer of the frangipane on the pastry and then top evenly with the sliced apples. Bake until the tart is golden and the apples are tender-crisp, about 30 minutes. Transfer
to a wire rack.

Step 5. If you want to glaze the tart, heat the jam in a saucepan over low heat until it liquefies. Pour through a fine-mesh sieve set over a small bowl. Gently brush the top of the tart with a thin coating of jam.

Makes 1 tart.

Reprinted with permission from Dessert of the Day (2013 WeldonOwen.)

See more recipes from Dessert of the Day.

Try other recipes from Kim Laidlaw.

Author: 

Kim Laidlaw

Photographer: 

Erin Kunkel

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