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Apple Frangipane Tart

Apple Frangipane Tart

Annaliese M. Eberle
Seasonally perfect apples meet nutty, rich frangipane, all nestled into a perfectly tender and crisp pate brisee. Brush with reduced Wisconsin maple syrup, this tart is a perfect autumn treat! Adapted from my aunt's recipe.
Prep Time 1 d 20 mins
Cook Time 35 mins
Course Dessert
Cuisine French
Servings 8

Ingredients
  

Pate Sucree

  • 1 Recipe Pate Sucree See link above in post!

Frangipane

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (54g) light brown sugar
  • 1/4 cup (57g) unsalted butter room temperature
  • 1/4 tsp sea salt I use fine sea salt
  • 2 large eggs
  • 3/4 cup (72g) almond flour or ground almonds optional: toast almond flour or whole almonds before grinding; walnuts can also be used here.
  • 3 tsp bourbon or other liqueur, like Amaretto
  • 1 tsp vanilla extract you can also use 1/4 tsp almond extract, if desired, to boost the almond flavor
  • 2 TB (15g) all purpose flour
  • 1/2 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg

Reduced Maple Syrup & Spices for Glaze

  • 3 TB maple syrup
  • whole nutmeg and cinnamon stick for grating over glazed tart, optional

Instructions
 

Pate Sucree

  • Make the pate sucree at least 1 day ahead. Roll out and blind bake up to 1 day ahead.

Frangipane

  • To the bowl of a stand mixer fitted with the paddle attachment (or use a handmixer; or food processor -- especially if you're roasting and grinding your own nuts), add the butter, sugar and salt until fluffy, about 2-3 minutes. Scrape down the bowl.
  • Add the eggs, one at a time, beating to combine after each. Scrape down the bowl once to ensure even mixing.
  • Add in the remaining ingredients, and beat until everything is combined. Scrape with a spatula to make sure everything is incorporated. Place in a bowl, cover, and refrigerate until needed (up to a few days ahead of baking the tart).

Fill, Bake and Glaze the Tart

  • Allow frangipane to come to room temperature, if it was stored in the fridge. Pre-heat oven to 350F, with a rack in the middle position. Line a sheet pan with parchment if you haven't already with blind-baking the pate brisee shell.
  • Slice 2-3 small to medium apples into thin (about 1/4") slices. Keep sections of the slices together if you want to fan them out in the frangipane.
  • Spread frangipane into the blind-baked tart shell into an even layer. Arrange the apple slices in the frangipane, gently pressing them in.
  • Bake tart for 30-40 minutes, until the frangipane is golden and puffed.
  • Once out of the oven, gently heat 3 TB maple syrup in a small pan, allowing it to bubble for 30 seconds to reduce. Brush evenly over the still warm apples, re-heating the reduce maple syrup if it gets too cold and sticky while glazing. Grate nutmeg and cinnamon over the maple glazed apples, if desired.
  • Allow tart to cool before cutting. Store covered at room temp up to 2 days, or a few days in the fridge.
Keyword Almond, Almond Flour, Apple, Brown Sugar, Butter, Cinnamon, Frangipane, French, Fruit, Holiday, Holiday Dessert, Maple, Nutmeg, Patisserie, Tart, Thanksgiving