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Apple Frangipane Tart Recipe

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Apple Frangipane Tart Recipe

This tart is the perfect combination of pastry, almond cream, and fruit.  It is quite similar to the Apple Galette recipe on the site, only we have changed the pastry crust and added some fresh blackberries for more flavor and color.  The pastry used here is called Pâte Brisee, which is a French short crust pastry dough made from a mixture of flour, sugar, salt, butter, and ice water.  It is well suited for free form tarts as it has a high ratio of fat to flour which gives the pastry its crumbly texture and buttery flavor and is perfect with the sweet almond filling and sliced apples.  The sweet almond filling (called Frangipane) is a pastry cream traditionally made with almond flour (meal) along with sugar, butter, and eggs. 

Almond meal (flour) is blanched almonds that are finely ground and can be found at health food stores and many large grocery stores.  If you cannot find it you can make your own by taking about 1/2 cup of blanched almonds (along with the flour in the recipe) and processing these two ingredients in your food processor until finely ground.  Just make sure not to over process this mixture as it needs to be finely ground, not a paste.  Once made, the frangipane is then spread over the unbaked pastry and is used not only for its wonderful flavor but it also acts as a shield to prevent the apple juices from penetrating into the crust.  Sliced apples and blackberries are then arranged over the cream and the edges of the pastry are folded up and over the filling.  The assembled tart is then brushed with melted butter, and sprinkled with sugar, which only adds to this pastry's crisp and crumbly texture.  You can serve this tart warm from the oven or at room temperature.  Of course, a little whipped cream or vanilla ice cream finishes this tart off very nicely.

Apples are one of the more versatile fruits that are enjoyed both in baking and eating out of hand.  Fortunately there is an apple for everyone as varieties number in the thousands and run the gamut from very sweet to very tart with textures from soft to firm.  In baking, it is important to use the right type of apple i.e. one that retains its shape when baked.  Oftentimes recipes call for Granny Smith Apples and this is because they are readily available year round and their tart flavor and firm texture make them ideal in pies and tarts.   But if you are fortunate enough to live near an apple orchard or can go to a farmer's market, your choice of suitable baking apples dramatically increases.  There are so many varieties with wonderful textures and flavors that are never sold at your local grocery stores.  In my area Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan are available but try the varieties locally grown in your area.   You won't be disappointed and even try mixing two or even three varieties for a more complex flavored tart.

 

Frangipane:  In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter.  Beat in the egg and vanilla extract until smooth.  Add the almond meal and flour and beat until it forms a smooth paste.  Transfer to a small bowl, cover and refrigerate. 

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched.  Add remaining water, if necessary.  Do not process more than about 30 seconds.  Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. 

Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface.  Roll the pastry into a 13 inch (33 cm) circle.  Lift and turn the dough when rolling so it does not stick to the counter.   If it gets too soft and starts to fall apart when rolling, put dough back in the refrigerator for 10 minutes to firm up.  Transfer the circle to a baking sheet that has been lined with parchment paper, cover with plastic wrap, and return it to the refrigerator for about 15 minutes.

Then remove the chilled pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch (5 cm) border.  Cover and return to the refrigerator while you prepare the apples.

Assemble Tart:

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven.

Arrange the apple slices evenly over the frangipane layer (concentrically or free form), again leaving a 2 inch (5 cm) border.  Fold the 2 inch (5 cm) border of pastry up and over the apples (sealing any cracks) and brush the pastry crust with the melted butter.  Pour any leftover butter over the apples.  Sprinkle about 3 tablespoons (40 grams) of sugar over the crust and apples.

Bake the tart for 50 to 60 minutes or until the apples are cooked and the crust is golden brown.  (The apples should be soft, but not mushy, when pierced with a knife.)  Remove from oven and place on a wire rack to cool.

Serve warm or at room temperature with vanilla ice cream or softly whipped cream.

Refrigerate any leftovers.

Serves 6 - 8

Adapted from Room for Dessert by David Lebovitz

 

Frangipane (Almond Cream):

1/4 cup (50 grams) granulated white sugar

3 tablespoons (42 grams) unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (42 grams) almond meal (flour)

1 tablespoon (12 grams) all purpose flour

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Apples:

6 cups (2 pounds, 1 kg) (about 5 large) apples, peeled, cored, and sliced into 1/2 inch (1.25 cm) pieces

3 tablespoons (45 grams) granulated white sugar

1 tablespoon (15 grams) unsalted butter, melted

1 cup fresh blackberries (optional)

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