Apple Tart with Frangipane (Almond) Filling

"I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good."
 
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Ready In:
1hr 25mins
Ingredients:
12
Serves:
10-12
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ingredients

  • 12 cup blanched almond
  • 14 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon vanilla
  • 1 tablespoon dark rum
  • 1 egg
  • 1 pate brisee pastry dough (in my recipes)
  • 2 lbs firm apples
  • 1 tablespoon sugar
  • 3 tablespoons butter, cut into pieces
  • 13 cup apricot preserves
  • 1 tablespoon calvados or 1 tablespoon brandy
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directions

  • 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.

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Reviews

  1. ChefSaraB
    It hardly seems fair to rate this, since I really only used the Frangipane filling (I used my own Pate Brisee and I filled it with carmelized apples for extra flavor). But it was incredible, simple to make, absolutely delicious! It's a keeper for sure.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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