Apple & Almond Tart
Regardless of your feelings about almonds, frangipane is something else entirely, possibly bestowed upon us from a higher plane of existence. Arranging the thinly sliced apples on top is a low-stakes way to exercise your artistic side - no matter what, it will be delicious.
Makes one (9 ½ inch) tart pan (serves at least 8)
INGREDIENTS
For the pastry
50 grams powdered sugar
100 grams butter, softened
150 grams flour
¼ teaspoon salt
1 egg yolk
For the frangipane (almond filling)
125 grams sugar
125 grams butter, softened
125 grams almonds, finely ground
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs
For the apple topping
4 apples, cored and thinly sliced
To serve
Crème fraîche (sub Greek yogurt or vanilla ice cream)
METHOD
Make the pastry. Use a stand or hand mixer to beat together the butter, powdered sugar, and salt until light and fluffy (3-5 minutes). Scrape down the sides with a spatula a few times. Add the flour and mix until just combined. Add the egg yolk and mix until it’s evenly distributed. Grease a 9 ½ inch tart pan with a removable bottom. Press the dough evenly into the tart pan. Use a knife to trim the excess from the top. Chill for at least 30 minutes (up to 1 day).
Preheat the oven to 350°F with the fan on.
Make the frangipane. Use a stand or hand mixer to beat together the butter, sugar, and salt until light and fluffy (3-5 minutes). Scrape down the sides with a spatula a few times. Add in the eggs one at a time. Scrape down the sides. Add in the vanilla and almonds and mix for 30 seconds, until very well combined.
Blind bake the pastry. Line the tart shell with parchment paper and fill with an even layer of dried beans. Place the shell on a sheet pan. Bake for 15 minutes. Carefully remove the parchment and beans and bake for another 10 minutes, or until the pastry is golden brown. Allow to cool for 30 minutes before filling.
Fill the pastry. Spread the frangipane evenly in the cooled tart shell. Arrange the sliced apples on top.
Bake the tart. Bake for 1 hour, or until the frangipane and pastry are a deep golden brown. Set aside until cool enough to handle.
Serve. To remove the bottom of the pan, gently loosen the tart from the fluted sides and place your hand underneath to push it up. Slice and serve with a dollop of crème fraîche.
FURTHER READING
