Ingredients
- 2 sheets puff pastry
- 2 apples, peeled/cored/sliced
- 1/4 cup amaretto
- 2 tbsp brown sugar
- 1/2 cup whole almonds
- 1/4 cup sugar
- 1 egg
- 3 tbsps soft butter
- 1 tbsp flour
- 1 egg
- 1 tbsp water
- extra sugar for sprinkling (optional)
Instructions
- Take the puff pastry out of the package, cover it with a kitchen towel, and let it thaw and come up to room temperature.
- Put the apples in a large ziplock bag with the amaretto and sugar, tossing to coat. Let marinate for at least 30 minutes, turning the bag over occasionally.
- Preheat the oven to 350F.
- Put the almonds and sugar into a food processor and pulse until relatively finely ground. Add in the butter, egg, and flour. Mix until you get a grainy creamy consistency.
- Drain the apple slices.
- Sprinkle a little flour down on the counter and lay down the first sheet of puff pastry. Roll it out a little bit to smooth over any creases. Carefully move the dough to a baking sheet that has been prepared with some parchment paper.
- Spread about half of the frangipane down the middle third of the pastry. Top it with about two layers of sliced apples.
- Take a knife or a pizza cutter and cut both sides of the pastry perpendicular to the frangipane into strips, stopping about a half inch away from the frangipane. Fold the strips over the top of the apples.
- Beat the egg with the water to make an egg wash. Brush the egg wash over the pastry. Sprinkle it with a bit of sugar (optional).
- Repeat the process with the other puff pastry sheet.
- Bake the tarts in the oven for about 20 minutes, or until the pasty is browned and set. Let cool, slice, and serve.