![]() Any leftovers will keep in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months. Evenly spread 1 – 2 heaped tablespoons of frangipane on each pastry disc.Any remaining pastry can be pressed back together, wrapped in plastic wrap and stored in the fridge for another use. Place the rounds on the prepared baking tray and prick all over with a fork to stop it puffing up too much. Using an 18 cm (7 inch) side plate or ring mould as a guide, cut two rounds from the pastry. On a lightly floured surface, roll out the pastry to create a larger rectangle.Stir once, then drain the apple slices on a clean tea towel. Cut into very thin slices - about 2 mm (1/16 inch) thick if you can - and put in a bowl with the lemon juice and 500 ml (17 fl oz 2 cups) cold water. Peel the apples, then cut them in half and carefully remove the core.Beat in the egg and egg yolk, then vigorously stir in the almond meal, flour and Calvados until smooth. For the frangipane, place the softened butter and sugar in the bowl of an electric mixer with a paddle attachment and beat until pale and fluffy.Preheat the oven to 180☌ (350☏) and line a large baking tray with baking paper.And seriously, you can’t go wrong with the crust! In fact, I loved it so much that I used it on last week’s Peach Streusel Slab Pie. ![]() The apple and almond combo is great – the apples are sweet but tart, and the almond flavor is prevalent but not overwhelming. If it was going to happen to someone, it would be me. Tart pans always make me nervous – like my hand is going to punch through the bottom and ruin whatever I’ve just made.ĭumb. I also like to set my tart pans on a larger baking sheet – mostly to make it easier to get in and out of the oven. Make sure you bake it until it’s completely set up in the middle – and if your crust is getting too brown just drop a foil tent over the top while it finishes baking. ![]() You can substitute pears, figs would be great – or even berries. It’s mostly aesthetic, so if you don’t have one, don’t stress! Just use a deep pie pan or even a 9×9 square baking pan. ![]() Tart pans are nice because they have a removable bottom, and the tart is easy to remove from the pan when you are all done. ![]() While I definitely recommend a tart pan, you don’t have to go that route. I love to brush my pastries with little bit of melted jam, because it just makes it so brown and pretty! Today I used some apple jelly from my recent trip to Minnesota and it worked nicely! It’s a bit crumbly, but mostly soft and flavorful – a touch sweet, very buttery and melt-in-your-mouth Y-U-M. The crust of the tart is very much like a shortbread cookie. (Think the flavor of almond paste or even marzipan.) The photos here are a bit misleading – my sugared apples put out a lot of juice so the bubbles from the apples give the appearance of a wet filling – but it’s really very custard-like and creamy underneath the apple “sauce” on top of the tart.īubbles or not, this tart is sophisticated, delicious and you can’t help but feel fancy when you say “ frangipane.” It’s much like a custard – maybe a bit more firm, but it has that lovely almond flavor that I love. I’m not sure how it gets any better.įrangipane is a baked almond cream. The apples are juicy and sweet, the frangipane apple custard is firm and creamy, and the crust is thick and soft. Apples, almond filling, shortbread crust. But if I was, this is tart that would prove it. ![]()
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