Apple Frangipane Tart
Source of Recipe
joy of baking
List of Ingredients
One-half recipe of Pate Brisee (short crust)
Frangipane:
3 ounces (85 grams) almond paste (I prefer the canned almond paste)
3 tablespoons (42 grams) unsalted butter, room temperature
1 tablespoon (13 grams) granulated white sugar
2 tablespoons (18 grams) all purpose flour
1 large egg
1/2 teaspoon (1 grams) lemon zest (optional)
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
2 tablespoons (30 grams) unsalted butter, melted`
Optional Glaze:
1/4 cup apricot jam or preserves
1/2 tablespoon water
2 tablespoons toasted sliced almonds
Pate Brisee (Short crust Pastry):
Recipe:
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 tablespoon (14 grams) granulated white sugar
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
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 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax. At this point you can also freeze the dough for later use.
For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch (20 to 23 cm) tart pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than your pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
To prebake the tart shell: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack. Proceed with desired recipe that calls for a pre-baked shell.
Makes two - 9 inch (23 cm) tart shells
Recipe
Make and chill the Pâte Brisee. Remove the pastry dough from the refrigerator and press into a ball. On a lightly floured work surface, roll the Pâte Brisée 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 to firm up while you make the frangipane.
Frangipane
As this recipe does not use the whole can of almond paste, freeze the leftover paste in an airtight container for future use.
Place the almond paste in a food processor and process until the paste is broken into small pieces. Add remaining ingredients and process until nice and smooth.
(Note: This mixture can be stored in an airtight container for two weeks in the refrigerator.)
Remove the chilled, rolled out pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch (5 cm) border. Cover with the plastic wrap and return it to the refrigerator while you cut up 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). Fold the 2 inch (5 cm) border of pastry over the apples (sealing any cracks) and brush the pastry crust with the melted butter. Pour any leftover butter over the apples. Sprinkle the 3 tablespoons (40 grams) sugar over the crust and apples.
Bake the tart for 55 minutes to one hour or until the apples are cooked and the crust is golden brown. (The apples should be soft when pierced with a knife.) Remove from oven and place on a wire rack to cool.
If glazing with the apricot preserves: while tart is baking, heat the apricot preserves and water, over medium heat, in a small saucepan until boiling. Strain to remove any fruit lumps. After tart has cooled for five minutes, lightly brush the apples with the glaze and sprinkle the 2 tablespoons toasted sliced almonds on top.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
Refrigerate any leftovers and reheat in microwave.
Serves 6 - 8
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