Frangipane Apple Tart Recipe from American Almond
Описание:
Learn to make this Frangipane Apple Tart recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
14 lb. 12 oz. Filling, enough for approximately 6 Dozen Tarts
INGREDIENTS FOR THE FRANGIPANE
3 lb. 8 oz. - American Almond Almond Paste or Macaroon Paste
3 lb. 8 oz. - Granulated Sugar
3 lb. - Unsalted Butter
3 lb. 13 oz. - Eggs
1 lb. 8 oz. - Cake Flour
INGREDIENTS FOR THE TARTS
As needed - Short Dough, sheeted and cut into 12-inch circles
As needed - Egg Wash
As needed - Short Dough, sheeted and cut into half-moons or fleurons
As needed - Apples, peeled, cored and sliced thinly
As needed - Cinnamon Sugar
As needed - Apricot Tart Glaze
DIRECTIONS
1) To make the Frangipane: Blend American Almond Almond Paste in the bowl of a mixer fitted with a paddle for a few seconds to begin to soften the pate. With the machine running, add a quarter of the eggs and continue mixing until smooth. Gradually add the sugar then another quarter of the eggs.
2) Gradually add the butter a small amount at a time.
3) Add the remaining eggs and beat for a few minutes to aerate.
4) Beat in the flour.
5) To make the Tarts: Brush the edge of a puff pastry disc with egg wash. Arrange the puff pastry half-moons slightly overlapping around the edges of the pasty disc. Dock the center of the puff pastry. (The prepared pastry shells can be kept frozen from this point.)
6) For each tart, spread a ½-inch thick layer of the Frangipane in the center of the tart shell, approximately 3 to 4 ounces.
7) Shingle thinly peeled apple slices in a circle around the edges and in the center of the tart.
8) Sprinkle with cinnamon sugar.
9) Bake at 450°F until the crust is risen and browned and the apples are cooked through, for approximately 55 minutes.
10) Brush the frangipane apple tarts with apricot glaze once cooled slightly.
VARIATIONS
Pears may be used in place of the apples.
Pignoli Tarts -- Line 10-inch tart rings with Short Dough. Fill with Frangipane then top with pignoli nuts before baking.
You'll Need:Learn to make this Frangipane Apple Tart recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
14 lb. 12 oz. Filling, enough for approximately 6 Dozen Tarts
INGREDIENTS FOR THE FRANGIPANE
3 lb. 8 oz. - American Almond Almond Paste or Macaroon Paste
3 lb. 8 oz. - Granulated Sugar
3 lb. - Unsalted Butter
3 lb. 13 oz. - Eggs
1 lb. 8 oz. - Cake Flour
INGREDIENTS FOR THE TARTS
As needed - Short Dough, sheeted and cut into 12-inch circles
As needed - Egg Wash
As needed - Short Dough, sheeted and cut into half-moons or fleurons
As needed - Apples, peeled, cored and sliced thinly
As needed - Cinnamon Sugar
As needed - Apricot Tart Glaze
DIRECTIONS
1) To make the Frangipane: Blend American Almond Almond Paste in the bowl of a mixer fitted with a paddle for a few seconds to begin to soften the pate. With the machine running, add a quarter of the eggs and continue mixing until smooth. Gradually add the sugar then another quarter of the eggs.
2) Gradually add the butter a small amount at a time.
3) Add the remaining eggs and beat for a few minutes to aerate.
4) Beat in the flour.
5) To make the Tarts: Brush the edge of a puff pastry disc with egg wash. Arrange the puff pastry half-moons slightly overlapping around the edges of the pasty disc. Dock the center of the puff pastry. (The prepared pastry shells can be kept frozen from this point.)
6) For each tart, spread a ½-inch thick layer of the Frangipane in the center of the tart shell, approximately 3 to 4 ounces.
7) Shingle thinly peeled apple slices in a circle around the edges and in the center of the tart.
8) Sprinkle with cinnamon sugar.
9) Bake at 450°F until the crust is risen and browned and the apples are cooked through, for approximately 55 minutes.
10) Brush the frangipane apple tarts with apricot glaze once cooled slightly.
VARIATIONS
Pears may be used in place of the apples.
Pignoli Tarts -- Line 10-inch tart rings with Short Dough. Fill with Frangipane then top with pignoli nuts before baking.
1 1/3 cup All-purpose flour
1/2 tsp Salt
1/2 cup Margarine
1 cup Apples -- sliced thin
3 tbl Sugar
2 tbl Almonds -- sliced
3 tbl Apricot preserves -- or
Peach
Procedures : 1. Sift the 1-1/3 cup flour with the salt into a large mixing bowl. Cut in the solid margarine or butter with pastry blender until mixture is the size of small peas.
2. Sprinkle 4-5 tablespoons water, a little at a time, over the flour while stirring with a fork, until mixture is just moist enough to hold together.
3. Form into a square and flatten to 1/2 inch. Roll out on floured surface to 12 inch square. Place on ungreased cookie sheet.
4. Toss sliced apples with 1 tablespoon of flour. Place slices down center third of dough. Sprinkle 2 tablespoons of sugar over apples.
5. Fold up about 1/2 inch at each end. Fold sides over apples, leaving an inch of apples showing down center. Sprinkle with 1 tablespoon sugar and sliced almonds.
6. Bake in preheated 450-degree oven for 15-20 minutes or until golden brown.
7. Spread immediately with preserves. If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with milk and vanilla or orange extract.
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