Apple & Almond Tart

So when I served this I garnished it with caramel sauce. And we ironically didn’t have any ice cream on hand (hubby normally always has a pint in the freezer), but the caramel sauce and a scoop of vanilla bean ice cream on this…perfect.

Apple & Almond Tart
Makes one 9-inch tart

Crust:

• 1/2 cup butter, room temp.
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1-3/4 cups all-purpose flour
• 1/3 cup almond meal

Frangipane Filling:

• 1/2 cup butter, softened
• 1/2 cup granulated sugar, plus extra for sprinkling
• 1 whole egg
• 1 egg yolk
• 2/3 cups almond flour
• 2 Tbsp all-purpose flour
• 4 sweet apples (eg Fuji or Gala), cored and sliced thinly

Directions:

For the crust:
Beat together the sugar and butter until light and creamy. Add in the egg and vanilla and beat to combine. Mix in the flour and almond meal until just combined. Form the dough into a disc shape, cover with saran wrap and refrigerate for at least 30 minutes.
Preheat oven to 350F.
Remove the dough from the fridge and on a clean surface powdered generously with confectioner’s sugar, roll it out to about 1/8 inch. Place in your ungreased tart pan, fixing any tears. Use a fork to poke holes all over the bottom, and bake for about 10 minutes until it just starts to golden. Let cool completely.

For the filling:
Preheat oven to 400F.
Cream together the butter and sugar. Add the whole egg first, then the egg yolk and combine well. Stir in the almond flour and all-purpose flour. This is your frangipane.
Spread about half of the frangipane onto the bottom of your cooled crust. Cover that with two layers of apple slices, pushing them into the frangipane and overlapping like in the picture. Spread more frangipane as needed, leaving room for two more layers of apple slices. You may not use all of the filling.
Bake the tart for 15 minutes until the filling begins to brown around the edges. Then lower the heat to 350F and bake for another 10 minutes. Sprinkle the tart with granulated sugar, return it to the oven and bake for another 10 minutes until the sugar is caramelized. Remove and let cool slightly. Serve with caramel sauce and vanilla ice cream.

Crust recipe adapted from HERE. Filling adapted from HERE.

Linking with Whatever Goes, Your Whims, Whismy Wed, Create It Thurs, Weekend Re-Treat, Frugal Fri, Foodie Friends, Foodie Fri,