Apple Tart With Hazelnut Frangipane
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Hazelnut (shelled)1 large
Egg3 tbsps
Unsalted Butter (divided)1 cup
Apricot Preserve1 tbsp
CalvadosDirections:
1
Preheat the oven to 375 degrees F
2
; For the dough: Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans
3
Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape
4
Refrigerate dough for 1 hour
5
Line a cookie sheet or jelly roll pan with parchment or a silicon pad
6
Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges
7
Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan
8
Roast the hazelnuts on a cookie sheet for 7 or 8 minutes
9
Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms
10
Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides
11
Peel the apples, remove the cores, and cut them into 1/2-inch thick slices
12
Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane
13
Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough
14
Increase the oven temperature to 400 degrees F
15
Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough
16
Break the remaining 2 tablespoons butter into pieces and scatter them over the tart
17
Bake for 1 hour
18
The dough should be nicely crystallized all over
19
Remove the finished tart from the oven and cool on a rack until lukewarm
20
Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon
21
Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired