The Frangipane filling has a very deep and rich history, and is used in all over the world in a variety of sweets and pastries. (Learn more about Frangipane.) I've made this particular tart using pears, figs and cherries as well as the apples used in this recipe. So feel free to substitute any seasonal fruit. In the coming months there will be more recipes using the tasty, easy to make filling.
Preheat your oven to 325 for Convection and 350 for standard bake.
Place the pastry dough on a lightly floured surface, and roll into a 10 to 11 inch circle. Gently drape the dough on a 9" removeable bottom tart part, and press into place. Place the tart pan in the freezer for about 30 minutes.
When the pastry is frozen, line with heavy duty aluminum foil, pressing the foil into the edges of the pastry, and fill with pie weights, or dried beans or rice. Place in your preheated oven and bake for 20 minutes. Remove the foil and weights and let cool for 10 minutes before adding the Frangipane filling.
Place the butter, sugar, ground almonds ,almond paste, both eggs, the flour and the Rum (if using) in your food processor, electric mixer, or mixing bowl. Process or mix until all ingredients are completely combined, and mixture has a silky sheen.
If you are not using the Rum, you might add 1 tsp of Rum Extract and 2 tablespoons of water.
Peel, half and core the apples. Squeeze the lemon over the halves, so the apples don't color. Now, slice each half into 1/4" thick slices. Toss the slices with the lemon juice.
Evenly spread the Frangipane filling over the bottom of the partially baked pastry shell. Now, arrange the apple slices, starting at the edge and fanning out toward the center (much like the photo). You want to press the slices just lightly into the Frangipane cream, but you don't want to cover them.
Place the tart on a baking sheet, and bake on the center rack of your preheated oven for 25 to 30 minutes, or until the filling is set and is golden brown.
Ingredients
Directions
Preheat your oven to 325 for Convection and 350 for standard bake.
Place the pastry dough on a lightly floured surface, and roll into a 10 to 11 inch circle. Gently drape the dough on a 9" removeable bottom tart part, and press into place. Place the tart pan in the freezer for about 30 minutes.
When the pastry is frozen, line with heavy duty aluminum foil, pressing the foil into the edges of the pastry, and fill with pie weights, or dried beans or rice. Place in your preheated oven and bake for 20 minutes. Remove the foil and weights and let cool for 10 minutes before adding the Frangipane filling.
Place the butter, sugar, ground almonds ,almond paste, both eggs, the flour and the Rum (if using) in your food processor, electric mixer, or mixing bowl. Process or mix until all ingredients are completely combined, and mixture has a silky sheen.
If you are not using the Rum, you might add 1 tsp of Rum Extract and 2 tablespoons of water.
Peel, half and core the apples. Squeeze the lemon over the halves, so the apples don't color. Now, slice each half into 1/4" thick slices. Toss the slices with the lemon juice.
Evenly spread the Frangipane filling over the bottom of the partially baked pastry shell. Now, arrange the apple slices, starting at the edge and fanning out toward the center (much like the photo). You want to press the slices just lightly into the Frangipane cream, but you don't want to cover them.
Place the tart on a baking sheet, and bake on the center rack of your preheated oven for 25 to 30 minutes, or until the filling is set and is golden brown.