Frangipane Apple Almond Tart Recipes

FRANGIPANE APPLE ALMOND TART

Steps:

• Make the tart shell: Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
• Make filling: Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
• If you haven't sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
• Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
• Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 30 minutes, until apples are tender and tart is slightly browned.
• Cool and glaze with apricot jelly for serving, if desired.

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.

ALMOND & APPLE TART

Steps:

• First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
• For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
• Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
• Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
• Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

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.

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 FRANGIPANE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.