Creamy almond pastry cream is the perfect marriage for sweet and tart apples and crispy puff pastry.
Apple Frangipane Tart
Prep time: 15 minutes. Cook time: 55 minutes. Inactive Prep: 10 minutes. Yields: 8-10 servings.
Ingredients
For the pie:
1 sheet thawed puff pastry
1 pink lady apple
1 granny smith apple
1 tablespoon cinnamon sugar (2 1/2 teaspoons sugar, 1/2 teaspoon cinnamon)
Optional: 1 tablespoon warm honey for glaze
Frangipane:
1 cup almond flour
Scant 1/2 cup sugar
2 large eggs, beaten
1 stick salted butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoon flour
1/4 teaspoon baking powder
Directions
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface, sprinkling the dough with flour before rolling. Roll until it fits over a 9" pie plate with some overhang. Trim off excess, leaving about 1" over the edge.
3. Brush the dough with some of the beaten egg for the frangipane, then poke holes in the crust with the tines of a fork.
4. Blind bake the crust for 10 minutes. If it puffs, poke a couple holes in it to deflate it. (To avoid the puff, you could use pie weights or dried beans instead). Carefully move to the fridge or freezer to cool.
5. Make the frangipane by beating together the butter and the sugar until light and fluffy. Beat in the eggs and vanilla. Finally, fold in the dry ingredients.
6. Quarter the apples and remove the core. Slice them to about 1/16" on a mandoline or with a knife.
7. Once the pie shell is cooled, spread the frangipane in the base. Layer the apples around the perimeter in concentric cirlces, alternating with rows of green and pink until you reach the center. You will need an even thinner slice of apple to be able to bend it into the center of the rosette design.
8. Top with cinnamon sugar and bake until golden brown and the frangipane is puffed, about 40 minutes.
9. Optional: brush with warmed honey to glaze once removed from the oven.
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