Apple frangipane Tart

This tart has that perfect combination of buttery and crumbly pastry, sweet almond cream, and slices of apple. .

 The pastry its crumbly texture and buttery flavor and is perfect with the sweet almond filling and sliced apples. The sweet almond filling (called Frangipane) is a pastry cream traditionally made with almond flour (meal) along with sugar, butter, and eggs.

I used normal marzipan paste that you can buy ate Super or other stores, is only a thin layer of marzipan.

This amazing and delicious Apple frangine Tart is adapted from Joy of Baking

Frangipane (Almond Cream):

1/4 cup  granulated white sugar

3 tablespoons  unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (42 grams) almond meal (flour)

1 tablespoon (12 grams) all purpose flour

Pate Brisee (Short Crust Pastry):

1 1/4 cups  all-purpose flour

1/2 teaspoon salt

1 tablespoon  granulated white sugar

1/2 cup   unsalted butter, chilled, and cut into pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Apples:

5 cups   apples, peeled, cored, and sliced into slices 

2 tablespoons  granulated white sugar

 1 tablespoon  unsalted butter, melted

Method

Pate Brisee:

In a food processor, place the flour, salt, and sugar and process until combined.
Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary.

 Do not process more than about 30 seconds. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.

Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch (33 cm) circle. Lift and turn the dough when rolling so it does not stick to the counter. If it gets too soft and starts to fall apart when rolling, put dough back in the refrigerator for 10 minutes to firm up. Transfer the circle to a baking sheet that has been lined with parchment paper, cover with plastic wrap, and return it to the refrigerator for about 15 minutes.

Then remove the chilled pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch (5 cm) border. Cover and return to the refrigerator while you prepare the apples.

Frangipane

 In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.

Assemble Tart:

Preheat oven to  (190 degrees C) and place the rack in the center of the oven.

Arrange the apple slices evenly over the frangipane layer (concentrically or free form), again leaving a 2 inch (5 cm) border. Fold the  (5 cm) border of pastry up and over the apples (sealing any cracks) and brush the pastry crust with the melted butter. Pour any leftover butter over the apples. Sprinkle about 2 tablespoons  of sugar (depending on the tartness of the apples) over the crust and apples.

Bake the tart for 50 to 60 minutes or until the apples are cooked and the crust is golden brown. (The apples should be soft, but not mushy, when pierced with a knife.) Remove from oven and place on a wire rack to cool.

Serve warm or at room temperature with vanilla ice cream or softly whipped cream.

EN ESPAÑOL

Tarta de manzanas  con crema de almendras o mazapan

Esta tarta es la perfecta combinación de masa , crema de almendras o mazapan y manzanas.

Es deliciosa y liviana. Lo que se llama frangipane es una crema de almendras que se usa para tartas o pies, en mi casa tenía masa de mazapán, con un rodillo la estiré y la puse como base antes de poner las manzanas.

Quedó muy buena. Igual va la receta del Frangipan para el que quiera probar-

La masa de mazapán la ven en supermercados (la mía es del Jumbo) y en otros lugares de repostería.

Esta tarta está adaptada de Joy of Baking

Ingredientes

Frangipane

|/4 taza azucar granulada

3 cucharadas de mantequilla sin sal

1 huevo

1/2 cucharadita extracto de vainilla

1/2 taza de harina de almendras

1 cucharada de harina sin polvos de hornear

Masa brisée

1 1/4  taza de harina sin polvos de hornear

1/2 cucharadita sal

1 cucharad de azúcar

1/2 taza de mantequilla sin sal fría

cortada en trozos

1/4 taza de agua fría

Relleno de manzanas

5 tazas de manzanas cortadas, peladas y en

gajos

2 cucharadas de azúcar granulada

1 cucharada de mantequilla derretida

Preparación

Masa brisée

En un porcesador o a mano en un bol, colocar la harina sal y azúcar.

Agregar la mantequilla en trozos y procesar hasta que la masa tenga una apariencia de  crumble.

Agregar de a poco el agua fría, uniendo bien, hacer una bola con la masa y envolver en un film plástico, llevar al refrigerador por unos 15 minutos.

Cuando se retira del refrigerador extender con cuidado en un molde para tarta de unos 30 cm. Dejar bordes hacia a fuera para cubrir parte de las manzanas.

Dejar en el refrigerador mientras se preparan las manzanas.

Para armar la tarta

Precalentar el horno a 190°c.

Colocar sobre la masa la crema de frangipane o el mazapan, el mazapan se estira con un rodillo con un poco de harina.

Luego se van colando las manzanas en forma circular,doblar los bordes de la masa hacia dnetro dejando ver las manzanas.

Pintar con la mantequilla derretida los bordes de la masa.

Espolvorear con azúcar la masa y las manzanas.

Cocinar la tarta unos 50 minutos o hasta que la tarta esté dorada.

Las manzanas deben estar suaves pero no deshechas.

Dejar enfriar antes de servir.