Tart Shell Dough
•14 Tbs unsalted butter, softened
½ cup (58 g) powdered sugar
1 large egg
1 large egg yolk
3 cups (390 g) all-purpose flour
½ teaspoon kosher salt
Cream butter and sugar, scraping down sides. Add egg and combine then egg yolk combining well. Add flour and salt mixing to combine. Divide into 2 discs, wrap in plastic and refrigerate at least 1 hour. Meanwhile make Frangipane filling.
Frangipane Filling
• ¼ cup white sugar (50g / 1.8oz)
¼ cup light brown sugar (50g / 1.8oz)
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
95 g almond meal (1 cup)
1 tablespoon plain (all purp) flour
1 ½ teaspoons cinnamon (optional)
½ teaspoon ground ginger (optional)
In a mixing bowl combine butter and sugars mixing well. Add eggs 1 at a time mixing well after each. Add vanilla. Finally add almond meal and flour and optional spices mix to incorporate. Set aside.
Remove tart dough and roll out into a 10” round. Place into 8-9” round tart pan pressing into the sides slightly to form the scallop. Place in freezer for 20 minutes. No pre baking for this tart shell. After freezing shell, spread frangipane inside in an even layer then top with sliced apples.
Apples:
2 apples, peeled and sliced thinly (1/4”)
Lucy Rose, Gala, Gravenstein
Bake in 350 degree oven about 45 minutes. Let cool and remove from pan pushing upward from the base.
Optional glaze:
2 Tbs apricot jam + 2 tsp water melted in the microwave or stovetop.
Brush the glaze over the apples.