Apple pie takes on a new dimension when frangipan, made with Odense Almond Paste, embraces Granny Smith apples in this delicious tart.
10 inch tart pan
Adjust rack to lowest or second lowest rung in oven. Preheat oven to 400°F. Line a baking sheet with parchment or foil.
Roll out crust and press into tart pan. Refrigerate.
To make frangipan: Add Almond Paste, sugar and butter to mixing bowl. Beat until smooth. Add eggs one at a time, beating after each. Beat on high for 3 minutes. Stir in flour and refrigerate.
Peel, core and slice apples 1/8-1/4 inch thick.
Evenly spread frangipan filling into tart shell. Starting at outer edge, arrange apples in a circle slightly overlapping each. Make a second smaller circle over lapping first circle by 1/8 inch. Make a center rosette with smaller apple slices.
Brush apples with melted butter and sprinkle with sugar. Place on baking sheet and bake for 35-40 minutes or until apple edges are slightly blackened and filling is golden. Cool on wire rack.
Warm apricot jelly and brush onto tart for a beautiful shine.
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Odense Almond Paste
Odense Almond Paste is a great way to add flavor and enhance desserts, cakes and pastry in general. It gives the perfect touch.