Apple Frangipane Tart

Beautiful, elegant, delicious. This tart consists of a tender, buttery crust, smooth almond filling, and sweet apples. It's simple enough for a casual dessert, but also pretty enough for an elegant dinner.

Apple Frangipane Tart
1 10-inch tart

Sweet butter crust:
1 1/3 cup all purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/3 cup sugar
1 pinch salt
1 egg yolk
3 tbsp ice water, or as needed

Frangipane
1/2 cup almond paste
1/4 cup butter, softened
1 egg, beaten
1/3 cup all purpose flour
1 tsp almond extract

3-4 medium sweet apples - peeled, cored, and thinly sliced
1 tsp sugar
1/4 cup apricot jelly, heated until thinned

For pastry crust:
Cream together butter, sugar, and egg yolk. Sift in flour and salt, and stir to combine. Add in enough cold water to bring dough together, being careful to not overmix. Pat dough into a round disk, wrap in plastic and refrigerate for at least 30 minutes. Lightly flour the board, and roll the chilled dough into approximately a 12 inch circle. Lay the tart dough into a buttered 10-inch fluted tart pan (with a removable bottom), and press into the bottom and up the sides. Prick all over with a fork and return to the fridge to chill.

For frangipane:
Combine butter and almond paste until smooth. Add in almond extract and egg. Stir in flour until combined.

To assemble:
Pour frangipane evenly into the tart shell. Arrange apple slices on top of the frangipane (be creative ^.^just make sure that they overlap because apples will shrink when baked). Bake in a preheated 400 degrees oven for 15 minutes. Reduce oven temperature to 350 and bake for 20 more minutes. The frangipane should be puffed and the apples golden. Remove from oven and brush with heated apricot jelly.