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Frangipane:
In the bowl of your electric mixer, or with a hand mixer, cream
the sugar and butter. Beat in the egg and vanilla extract until
smooth. Add the almond meal and flour and beat
until it forms a smooth paste. Transfer to a small bowl, cover and
refrigerate.
Pate Brisee: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream
through the feed tube until the pastry just holds together when pinched. Add
remaining water, if necessary. Do not process more than about 30 seconds. Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled sufficiently, remove from refrigerator and place on a lightly floured
surface. Roll the pastry
into a 13 inch (33 cm) circle. Lift and turn the dough when rolling so it
does not stick to the counter. If it gets too soft and starts to
fall apart when rolling, put dough back in the refrigerator for about 10 minutes
to firm up. Transfer the circle to a baking sheet that has been lined with
parchment paper, cover with plastic wrap, and return it to the refrigerator for
about 15 minutes.
Then remove the chilled pastry from the refrigerator and spread the frangipane evenly over
the crust, leaving a 2 inch (5 cm) border. Cover and return to the
refrigerator while you prepare the apples.
Assemble Tart:
Preheat oven to 375
degrees F (190 degrees C) and place the rack in the center of the oven.
Arrange the apple slices
evenly over the frangipane layer (concentrically or free form), again leaving a
2 inch (5 cm) border. Fold the 2 inch
(5 cm) border of pastry up and over the apples (sealing any cracks) and brush the
pastry crust with the melted butter. Pour any leftover butter over the apples.
Sprinkle about 2 tablespoons (30 grams) of sugar (depending on tartness of the
apples) over the crust and apples.
Bake the tart for 50 to 60
minutes or until the apples are cooked and the crust is golden
brown. (The apples should be soft, but not mushy, when pierced with a knife.) Remove from oven
and place on a wire rack to cool.
Serve warm or at room
temperature with vanilla ice cream or softly whipped cream.
Refrigerate any
leftovers.
Serves 6 - 8
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