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.

Comments

[lancylen]

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

[jessyratfink]

Yum! It's so pretty.