We have another apple recipe for you, just because we have really been trying to get in the habit of cooking seasonally. I can’t deny that tomatoes taste best in the summer, and apples are at their best in the fall. Produce in season just taste so much better. These apple frangipane tarts are not only pretty easy, but its also really delicious because there is a layer of frangipane between the puff pastry and apples.
If you are not familiar with frangipane, its a sweet pastry cream filling made from almonds, butter, sugar, and egg. It’s very simple to make and pairs wonderfully with the apples. What I also love about this recipe is that it uses puff pastry, so no mixing and rolling of any dough! Also, if you make the frangipane ahead of time (I actually froze mine and defrosted it in the fridge the night before), it goes really quick as you just need to prep the apples.
- ½ cup blanched slivered almonds
- ½ tbsp flour
- ¼ cup sugar
- 4 tbsp (1/2 stick) unsalted butter, at room temperature
- 1 egg
- ½ tsp vanilla extract
- 1 package (2 sheets) frozen puff pastry, defrosted
- 3 large or 4 medium-sized firm apples (about 1½ pounds)
- ¾ cup sugar
- 1 tsp ground cinnamon
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 2 tbsp honey
- In a food processor, grind the almonds, flour, and sugar to a rough powder. Add butter and pulse until incorporated. Add egg and vanilla extract, and process until smooth and creamy. Set aside.
- Preheat the oven to 400. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the puff pastry squares between the sheet pans and spread all 8 squares evenly with frangipane leaving a ½" border. Place the sheet pans with the pastry in the refrigerator while you prep the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise into ¼-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices.
- In a small bowl mix together the sugar and cinnamon. Sprinkle the apples evenly with the sugar-cinnamon mixture and dot them with butter.
- Bake for 35-40 minutes, until the pastry is browned and the edges of the apples start to brown. The apple juices will start to burn in the pan, don't worry the tarts will be fine.
- Once the tarts are done, heat the honey and 2 tbsp of water in a small saucepan over medium heat. Heat until the honey is dissolved and resembles a syrup. Brush the tarts liberally with the honey syrup. Loosen the tarts with a metal or thin spatula so they don't stick to the paper.
- Allow to cool. Serve warm or at room temperature.
Like this recipe check out our Cherry Frangipane Galette