Apple Frangipane Tart

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

  1. Take the puff pastry out of the package, cover it with a kitchen towel, and let it thaw and come up to room temperature.
  2. 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.
  3. Preheat the oven to 350F.
  4. 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.
  5. Drain the apple slices.
  6. 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.
  7. Spread about half of the frangipane down the middle third of the pastry. Top it with about two layers of sliced apples.
  8. 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.
  9. 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).
  10. Repeat the process with the other puff pastry sheet.
  11. Bake the tarts in the oven for about 20 minutes, or until the pasty is browned and set. Let cool, slice, and serve.
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