French Apple Tart

Total Time: 1 Hour 35 Minutes | Active Time: 15 Minutes | Serves 8

For the Pastry:

Ingredients:

For the Filling:

Ingredients:

Directions:

In a small bowl, mix the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Preheat an oven to 400F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Chill the pastry for 20 minutes.
Place the tart pan on a baking sheet. Spread the frangipane evenly over the bottom of the chilled pastry shell, arrange the apple slices in a fan or spiral shape over the frangipane, and bake the tart for 12 to 15 minutes, until it begins to turn golden brown. Reduce the heat to 350F, and continue baking the tart for 15 to 20 minute, until the apples are tender, but not overly soft. Remove the baking sheet from the oven, and allow the apple tart to cool for 10 minutes.
Brush the melted apricot jelly over the warm apples and serve the tart at room temperature.

Frangipane

Ingredients:

Directions:

Using a food processor, combine all the ingredients until a smooth, creamy paste is formed.
This frangipane recipe makes enough almond cream for 1 large tart or several small tartlets.

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