French Apple Amaretto Frangipane Tart

Chef's notes

A 9-inch fluted tart pan with removable bottom is lined with pastry, spread with almond and Amaretto frangipane, and thinly sliced apples. Tart can be finished with an apple jelly glaze lightly charred under broiler or with an apricot glaze.

Although the finished tart appears complex, hands on preparation is relatively quick. Tart can be mostly assembled earlier and refrigerated. Quality store bought pastry works well. Frangipane is easily made with a two step process or with a hand mixer. Apples are cored, peeled, and sliced with the aid of a mandolin.

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Ingredients

Crust

Frozen pie crust
9-inch fluted tart pan with removable bottom
1 Tablespoon Butter
flour for dusting

Frangipane cream

1 stick unsalted butter
1/2 cup sugar
1 large eggs
1 cup almond meal
1 ½ tablespoon Amaretto Liquor
1 teaspoon almond extract
1 Tablespoon flour

Apples

4 large Granny Smith apples
Granulated sugar
2 tablespoons unsalted butter
1 ½ tablespoons sugar

Glaze

½ cup Apple Jelly
1 Tablespoons water or apple liquor

Instructions

Coat fluted sides and bottom of tart pan with butter. Lightly dust pan with flour (a small sifter works well). Line bottom and sides with pastry dough. Lightly press sides and trim excess to create a neat edge. Refrigerate.
Cream butter and sugar in a food processer or mixer. Incorporate remaining ingredients. Coat bottom of pan with Frangipane cream. Also refrigerate until ready to add apples.
Core and peel apples. Slice into thin circles. Stack vertically and cut in half. Starting with the largest diameter, overlap slices along the periphery and into cream forming a spiral to the center. See "Apple preparation and assembly" below.
Brush apples with belted butter and sprinkle with sugar. Place in the center of a preheated 375° convection oven. Tart is cooked when the cream center is almost set when wiggled, crust is cooked, and apples’ edges are slightly charged.
Simmer apple jelly with water until smooth and thin enough to brush. Once applied, you can slighter char under broiler. Dust with powdered sugar and serve.
Option, instead of apple jelly, simmer a cup of apricot preserves with 2 tablespoons of water. Force through a strainer. Coat tart.

Apple preparation and assembly

Core, peel, slice, and half apples; assemble.

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French Apple Amaretto Frangipane Tart