Introduction: Apple Frangipane Tart

In belated honor of Pi Day, I submit for your consideration a pie that is easy to make, delicious, and pleasing to the eye. It is filled with frangipane (an almond meal based confection that differs from marzipan in some way this unclear to me), and it is topped with thin slices of apple. The final product is brushed with apricot jam, which gives it a warm and inviting sheen. For this version of the classic tart, you can follow this recipe . However, you can also find several variations of this recipe online and in cookbooks available at any decent public library. 

INGREDIENTS
Pastry:
1 1/3 cups all-purpose flour
1 pinch salt
1/2 cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed

Frangipane:
1/2 cup butter, softened
1/2 cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
2/3 cup ground almonds
2 tablespoons all-purpose flour

Topping:
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
1/4 cup apricot jelly

Step 1: The Pastry

1. Stir together the flour and salt.
2. Add the butter, egg yolk and water, and stir until the mixture forms large crumbs (add more water 1 tsp at a time if dough will not stick).
3. Make dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm.

Step 2: The Frangipane

1. Use a mixer to cream together the butter and sugar.
2. Continue by mixing in the egg and the remaining egg yolk one at a time.
3. Stir in the apple brandy.
4. Stir flour into the ground almonds, then mix into the batter.

Step 3: The Pastry (Shaping)

1. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface.
2. Gently worked the rolled pastry into a 9 inch pie pan.
3. Cut off any pastry that overlaps the edge of the pan more than 0.5".
4. If desired, flute the edges of the pastry .
5. Use a fork to poke holes throughout the bottom and sides of the pastry.
6. Return pastry to the refrigerator to chill until firm.

Step 4: Filling the Pastry

1. Spoon the frangipane into the chilled pastry, and spread into an even layer.
2. Peel and slice the apples into thin (approximately 0.25") slices.
3. Use your imagination to arrange the apple slices into a pleasing pattern by pressing each slice into the frangipane and overlapping slices. There is no wrong way to do this, although spirals work particularly well.

Step 5: Bake the Pie

1. Bake the pie for 15 minutes at 400 degrees F.
2. Reduce the oven temperature to 350 degrees F, and bake for another 10 minutes, then sprinkle sugar over the top of the pie.
3. Bake the pie  for 10 more minutes.
4. Cool the tart on a wire rack.
5. Just before serving, warm the apricot jam. Brush onto the tart.

Comments

author
lancylen (author)2012-04-15

The apple frangipane tart looks delicious, and your instruction is very clear, thanks

author
jessyratfink (author)2012-04-13

Yum! It's so pretty.

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