Apple Tarts with Almond Frangipane
A recipe for Apple Tarts with Almond Frangipane (Tarte aux pommes avec sa frangipane aux amandes) from the cookbook, Let's Cook French! These small tarts have a puff pastry base with a creamy Almond Frangipane and baked apple topping.
Servings 8 Servings
Ingredients
- 1/2 cup (68 grams) almond paste
- 8 tablespoons (104 grams) granulated sugar divided
- 8 tablespoons (112 grams) unsalted butter room temperature, divided
- 1 egg
- 1 egg yolk
- 1/2 teaspoon almond extract or vanilla extract
- 2 tablespoons (16 grams) all-purpose flour
- 4 (6 inch, 15 centimeter) circles puff pastry
- 5-6 large, firm cooking apples such as Braeburn or Granny Smith
- 1 tablespoon (15 milliliters) heavy cream
Instructions
- Preheat the oven to 400˚F (200˚C).
- In an electric mixer with a paddle attachment or with an electric hand mixer, beat the almond paste with 3 tablespoons (39 grams) of the sugar until combined.
- Add 4 tablespoons (56 grams) of the butter and mix well.
- Add 1 egg, then the almond extract. Sprinkle in the flour, mix again, and set aside.
- Cut out four 6-inch (15 centimeter) circles of puff pastry.
- Trace a 5-inch (13 centimeter) diameter circle inside each tart, cutting slightly into the pastry but not all the way through. Prick the interior of the circle with a fork to prevent it from rising.
- Divide the almond paste mixture evenly among the 4 tarts and spread on the inner 5-inch (13 centimeter) circles.
- Peel and core the apples. Slice the apples into thin circles, preferably with a mandoline, and arrange them overlapping all but 1/2 inch (1 centimeter) on the frangipane. (Each tart should get at least 1 whole apple.)
- Melt the remaining 4 tablespoons (56 grams) of butter. Brush the apples with melted butter and generously sprinkle with the remaining sugar.
- Whisk together the egg yolk and the cream. Brush the outside rim of the tart with the mixture.
- Bake at 400˚F (200˚C) for 20 minutes, then reduce the temperature to 325˚F (170˚C) for 20 to 25 more minutes or until the tarts are golden brown and the puff pastry is cooked all the way through.
- Cut the tarts into 6 pie wedges each and serve 3 per person.