Apple Tart With Hazelnut Frangipane Recipes

BLUEBERRY HAZELNUT FRANGIPANE TART

Steps:

• Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
• Filling: Preheat the oven to 375 degrees F.
• In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
• Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
• In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.

PEAR AND HAZELNUT FRANGIPANE TART

Steps:

• Preheat oven to 350°F.
• Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
• Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

APPLE FRANGIPANE PHYLLO TART

Steps:

• Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.

APPLE TART WITH FRANGIPANE (ALMOND) FILLING

Steps:

• To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
• Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
• On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
• Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
• Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
• Press rolling pin across top of ring to cut away excess dough.
• Spread frangipane on dough.
• Preheat oven to 400 degrees F.
• Peel apples, cut in half, core, and cut into ¼ inch thick slices.
• Set aside the larger center pieces of apple.
• Coarsely chop end pieces (about 2 cups) and spread over frangipane.
• Arrange apple slices in concentric circles over chopped apples.
• Sprinkle top with 1 tblsp sugar and dot with butter.
• Bake for 1 hour.
• Remove ring and slide tart carefully onto serving platter while still hot.
• Cool slightly.
• Heat preserves, stirring constantly, over low heat.
• Push through a fine sieve.
• Add Calvados and combine.
• Using a pastry brush, spread glaze over tart, thickly.
• Cut into wedges and serve at room temperature.
• Nice with a dollop of crème fraiche (in my recipes) or whipped cream.

APRICOT-HAZELNUT FRANGIPANE TART

Steps:

• Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
• Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
• Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
• Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
• Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
• Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

HAZELNUT FRANGIPANE TART WITH APRICOTS AND SOFTLY WHIPPED CREME FRAICHE

Steps:

• Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removable bottom, making dough about 1/4 inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim, and refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate tart shell, and remove parchment and weights. Cover edges with a strip of foil. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack for 10 minutes. Reduce the oven temperature to 325 degrees.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt.
• Beat butter and granulated sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
• Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
• Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in half, and remove pits.
• Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in creme fraiche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 5 or 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

APPLE FRANGIPANE TART

Steps:

• Make crust:
• Mix 1 cup flour, 1 tablespoon sugar and 1/4 teaspoon salt in processor. Add butter; cut in using on/off turns until coarse crumbs form. Add 3 tablespoons water. Process until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic. Chill until cold, about 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 11-inch round. Remove top sheet of plastic. Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough into tart pan. Remove plastic. Fold overhanging dough in; press to form high-standing, double-thick sides. Pierce dough all over with fork. Freeze 30 minutes. (Can be prepared 1 day ahead. Cover dough and keep frozen.)
• Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
• Make filling:
• Combine 1/4 cup butter and almond paste in processor and blend until smooth. Add egg and process until well blended. Add flour and process just until blended. Spread filling evenly over bottom of crust. Toss apples with sugar in large bowl. Arrange apples in concentric circles atop filling. Brush apples with melted butter.
• Place tart on baking sheet. Bake until apples are tender and light golden, about 40 minutes. Transfer to rack; cool 15 minutes. Brush apples with honey. Serve warm or at room temperature.

PEAR AND HAZELNUT FRANGIPANE TART

Steps:

• Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
• On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
• Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
• Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
• Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.