Ingredients
Almond Frangipane
- ¼ cup Butter
- ¼ cup Powdered sugar
- ¼ cup Almond flour
- 1 Egg
Caramel Sauce
- ½ cup Sugar
- ½ cup Heavy cream
- ½ cup Butter
Apple Tart
- 1 sheet Frozen puff pastry
- As needed Flour
- ½ cup Salted butter
- ½ cup Maple sugar
- 4 Winesap apples (sub any other type)
- ½ cup Almond Frangipane
- ½ cup Caramel sauce
- 1 pt. Vanilla ice cream
- As needed Powdered sugar
Heirloom Apple Tart Fine
Meal: Dessert
Cuisine: American
Ingredient: Fruit
Season: Fall
Contributor: Galen Zamarra
Directions
4 SERVINGS
Almond Frangipane
- Mix together butter, sugar and almond flour until it forms a smooth paste.
- Add the egg and mix until smooth.
- Keep refrigerated
Caramel Sauce
- In a small pot, heat the sugar until a caramel forms.
- Add the heavy cream.
- Add the butter and stir off the heat until it is incorporated.
- Keep out at room temp until ready to use.
Tart assemblage
- Let the puff pastry thaw out first in the refrigerator.
- Heat oven to 375F.
- Dust a clean wood or metal surface with flour and lay the puff pastry on top.
- Dust the puff pastry with flour.
- Roll out the puff pastry to the thickness of a quarter.
- Cut 4 circles with the 6” pastry cutter.
- Turn a cookie tray upside down and line it with parchment paper.
- Lay out the 4 circles on top and cover them with another sheet of parchment.
- Place another cookie tray right side up on top of the circles.
- Place something heavy, like a pot, on top of the tray to keep the puff pastry from rising.
- Bake in the oven with the weight still on for 10-15mins, until golden brown.
- Let the tart shells cool.
- Spread an even layer of frangipane on each tart.
- Peel and slice the apples. Arrange them in a circle on top of the frangipane.
- Cover each apple with tiny bits of butter all around the surface. Sprinkle maple sugar over the entire surface.
- Bake in the oven for 5- 8mins until golden brown.
- Serve warm with caramel sauce, vanilla ice cream and a dusting of powdered sugar.
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