Apple Tart With Frangipane (almond) Filling

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup blanched almond
• 1/4 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
• 1/3 cup apricot preserves
• 1 tablespoon calvados or 1 tablespoon brandy

Recipe

• 1 to make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
• 2 add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
• 3 on a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
• 4 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.
• 5 lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
• 6 press rolling pin across top of ring to cut away excess dough.
• 7 spread frangipane on dough.
• 8 preheat oven to 400 degrees f.
• 9 peel apples, cut in half, core, and cut into ¼ inch thick slices.
• 10 set aside the larger center pieces of apple.
• 11 coarsely chop end pieces (about 2 cups) and spread over frangipane.
• 12 arrange apple slices in concentric circles over chopped apples.
• 13 sprinkle top with 1 tblsp sugar and dot with butter.
• 14 bake for 1 hour.
• 15 remove ring and slide tart carefully onto serving platter while still hot.
• 16 cool slightly.
• 17 heat preserves, stirring constantly, over low heat.
• 18 push through a fine sieve.
• 19 add calvados and combine.
• 20 using a pastry brush, spread glaze over tart, thickly.
• 21 cut into wedges and serve at room temperature.
• 22 nice with a dollop of crème fraiche (in my recipes) or whipped cream.