Tuesday, November 25, 2014

Easier Than Pie

I love pumpkin pie but fruit pies are not my favorite.  Perhaps the work doesn't feel worth the end result to me.  I know many would disagree.  This tart is a much lighter apple dessert and compliments a large holiday meal. It is fast and easy to make. I like it served with warm with vanilla ice cream.

Rustic Apple Frangipane Tart

Tart Base:
               Flour, for dusting
1             sheet puff pastry
4-5           apples cored and sliced thinly
1/4   cup  butter softened
1/2   cup  powdered sugar
3/4   cup  almond meal (Bob's Red Mill)
1     Tbsp.     flour
1/4   tsp.       almond extract
2     large      eggs
1/2   cup        melted butter
1/4   cup        granulated sugar
1/2   tsp.        sugar
6     ounces  sliced almonds


1   Line a jelly roll pan or cookie sheet with parchment. Preheat oven to 400 degrees.

2   Roll out puff pastry on a surface dusted with flour.  Place on prepared pan.

3   Beat butter and powdered sugar together until light and fluffy.  Beat in almond meal and flour.  Beat in 1 egg and almond extract.

4   Spread a thin layer almond mixture onto puff pastry leaving a 1/2-inch border. Arrange the apple slices in two to three rows starting at the narrow side. Brush apples with melted butter.  Combine sugar and cinnamon and sprinkle on apples.  Sprinkle almond slices over apples.

5   Beat remaining egg with a fork.  Brush sides of the tart with egg.

6   Bake the tart until the edge is puffed and golden, about 15-20 minutes.  Let rest 10 minutes and cut into squares.

7   Serve warm with ice cream or at room temperature with whipped cream.

Yield: 12
Take it One Prep at a Time,
Chef Jackie

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