French Apple Almond Tart
Ingredients
- 1/2-17.3 oz box puff pastry sheets*
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/3 cup sugar
- 1/2 stick (1/4 cup) butter, softened
- 2 eggs, room temperature
- 3 tablespoons flour
- 3 large Granny Smith apples
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/3 cup apricot jelly
- *thaw one sheet of pastry according to box directions
This elegant dessert is good any time of the year. Odense Almond Paste makes a sweet frangipane that is a delicious and complementary filling for tart Granny Smith apples.
Time
30 minutes to assemble
35-40 minutes to bake
Total Time: 65-70 minutes
35-40 minutes to bake
Total Time: 65-70 minutes
Yield
8-10 servings
Directions
- Adjust rack to second lowest rung in oven. Preheat oven to 400° F. Line a baking sheet with parchment or foil. Spray tart pan with bakers spray.
- Roll out puff pastry on a lightly floured surface. Place in tart pan and gently push dough into sides. Roll a rolling pin across the top to cut off excess dough.
- To make frangipane: Add Almond Paste (grated using large hole side of a box grater), sugar and butter to mixing bowl. Beat until smooth. Add eggs one at a time, beating after each. Beat on high for 3 minutes. Stir in flour and refrigerate.
- Peel, core and slice apples 1/8-1/4 inch thick.
- Evenly spread frangipane filling into tart shell. Starting at outer edge, arrange apples in a circle slightly overlapping each. Make a second smaller circle overlapping first circle by 1/8 inch. Make a center rosette with smaller apple slices.
- Brush apples with melted butter and sprinkle with sugar. Place on baking sheet and bake for 35-40 minutes or until apple edges are slightly blackened and filling is golden. Cool on wire rack.
- Warm apricot jelly and brush onto tart for a beautiful shine.