Apple Frangipane Tart
Pâte Brisée (Pie Crust)
1 Tablespoon of Flour
1 Large Egg
1/2 Cup of Unsalted Butter
1/2 Cup of Granulated Sugar (Note: may substitute Splenda)
1 Cup of Finely Ground Almonds
Shaved Almonds (for garnish)
1 Teaspoon of Almond Extract
3 Tablespoons of Dark Rum
3 Poached Apples (in 1/2 Cup of White Wine, Chilled)
Preheat oven to 425°
On a lightly floured surface, roll dough out into a circle with a 12” diameter. Using a 10-inch tart pan (with a removable bottom), place the dough in the pan. Take the dough that is overhanging on the edges and flip and fold over, making a double- thick edge. Take a fork and pierce the bottom of the dough in the pan. Place the dough in the freezer for approximately 15 minutes, in order for it to set.
Using an electric mixer, blend the butter and sugar together until light and fluffy. Next, add the flour, egg, ground almonds, and almond extract, and continue mixing until smooth. Pour the mixture evenly into the chilled tart and then place in the refrigerator to chill.
Remove cooled poached apples from the poaching liquid. Set aside the poaching liquid. Cut the apples in-half and remove the core and the stems. Take each half and cut into thin slices. Arrange the first row of apple slices in a circle around the edge of the tart. Continue arranging the second inner row of apple slices in the same fashion, with the tops of the apples angled towards the center of the tart.
Bake for 10 minutes at 425°. Reduce the oven to 400° and bake for 25-30 minutes, or until the shell has turned to a golden brown.
Meanwhile, pour the reserved apple poaching liquid to a pot and bring to a boil. Continued to reduce the liquid until there is approximately half left.
Remove the apple tart from the oven and brush the poaching glaze over the apple slices. Garnish with almond shavings, then set aside to let cool. The tart is best served at room temperature.