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Frangipane Tart Recipe | |
Dessert | |
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Ingredients:
12 oz. Pate Brisee or short dough(below)-1/2 cup butter -2 cups sifted all purpose flour -1/2 t. salt -1/2 cup water 4 ea Apples,thinly sliced 1/2 cup sugar 1/3 cup butter, softened 1 egg, beaten 1 egg yolk 2 t. kirsch 2/3 cup ground almonds 2 T flour Sugar Apricot glaze
Directions:
Pate Brisee: Rub butter (brought to 70 F.) very lightly into flour and salt. Make a well of the rubbed flour and butter. Pour in gradually 1/2 to 1/3 cup of water. The index finger is used to stir the liquid quickly into the flour, in a spiral fashion, beginning at the inside of the well and gradually moving to the outer edge. The dough should be soft enough to gather up into a ball but should not stick tothe fingers. Allow the dough to rest refrigerated from 2 to 36 hours. Cover it with a damp, wrung-out cloth for the shorter period or a piece of foil for the longer one. The resting of the dough breaks any rubbery reactions it might develop when rolled and handled. Roll dough into an 11-inch diameter. Form dough into tart pan. Frangipane: Mix sugar, butter, egg, and yolk. Add kirsch, almonds and flour. Put frangipane into tart pan. Layer in apples, slices overlapping. Cook at 350-375 about 35 minutes. 10 minutes before finished sprinkle sugar over. After cooled, put on apricot glaze.Always has been a hit with my guests.
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