I'm sure almost everyone in America is busy this week preparing for Thanksgiving dinner!
One of my favorite desserts to make on Thanksgiving, to go along with the traditional pumpkin pie, is an Apple Frangipane Tart. It begins with a shortcrust pastry, then a layer of frangipane, which is an almond custard-like filling, and then thinly sliced apples placed on top.
I first learned to make frangipane from participating in an old blog challenge called "Daring Bakers" in 2009 where each month a baking challenge would be posted and participating blogs would make the suggested product and post their results on their blog. Two British bakers challenged us to make a delicious Strawberry Bakewell Tart. I really liked the frangipane layer and felt it was a wonderfully elegant addition to a fruit tart.
Apple Frangipane Tart
I use my favorite shortcrust pastry as it can easily be made in a food processor:
1/2 cup (99g) granulated sugar
1/4 teaspoon table salt
1 cup (96g) Almond flour
3 tablespoons (23g) all-purpose flour
1 large egg, at room temperature
2 teaspoons almond extract
In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed.
Stir in the two flours, egg, and almond flavoring. Mix until just combined.
Pasta Frolla (Tender Crostata Pastry)
2 cups unbleached all-purpose flour
2/3 cup confectioners’ sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
Grated zest of 1 lemon or 1 small orange—or a little of both (about 1 tablespoon)
1 stick plus 3 tablespoons (11 tablespoons total) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 large egg yolk
Put the flour, sugar, baking powder, salt, and zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolk and process until the dough begins to clump together.
Turn the dough out onto a clean work surface and gather it together into a ball. Form the dough into two disks, one slightly larger than the other. Wrap each disk tightly in reusable or plastic wrap and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator for about 30 minutes before rolling it out
2 cups unbleached all-purpose flour
2/3 cup confectioners’ sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
Grated zest of 1 lemon or 1 small orange—or a little of both (about 1 tablespoon)
1 stick plus 3 tablespoons (11 tablespoons total) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 large egg yolk
Put the flour, sugar, baking powder, salt, and zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolk and process until the dough begins to clump together.
Turn the dough out onto a clean work surface and gather it together into a ball. Form the dough into two disks, one slightly larger than the other. Wrap each disk tightly in reusable or plastic wrap and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator for about 30 minutes before rolling it out
Roll out the dough and place in well greased tart pan that has a removable bottom. Line the tart shell with parchment paper and fill with pie weights. Bake the tart shell in a 400-degree oven until the edges are beginning to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, about 10 minutes more. Transfer to a wire rack and let the tart shell cool completely.
Frangipane layer:
6 tablespoons (85g) unsalted butter, at room temperature1/2 cup (99g) granulated sugar
1/4 teaspoon table salt
1 cup (96g) Almond flour
3 tablespoons (23g) all-purpose flour
1 large egg, at room temperature
2 teaspoons almond extract
In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed.
Stir in the two flours, egg, and almond flavoring. Mix until just combined.
Apple Layer:
3 to 4 tart firm apples I like Honeycrisp or Granny Smith2 Tablespoons sugar
Peel, core, and slice the apples into thin half-rounds, and toss with a tablespoon of lemon juice.
Assemble the Tart:
Make the crust, blind bake, and cool as described above. Then lower the oven to 350 degrees.
Prepare the frangipane filling and spread it into the cooled crust.
Place the sliced apples over the frangipane filling in a circular design overlapping to fill the entire top of the tart pan. Sprinkle sugar over the apples.
Place tart in a 350-degree oven and bake until apples are soft and edges are slightly browned -- 45 minutes to an hour.
Remove and allow the tart to cool. Shake powdered sugar on top or brush with heated apricot jam for a glazed appearance.
Store the tart in the refrigerator between servings.
Some scenes of Thanksgiving at my house from the past!
Enjoy the preparations and your family gathering on Thursday and give thanks with a happy heart!
"To make a glorious day complete,
To make each hour full and sweet,
To thank the Lord for a life worth living--
That is the real and true Thanksgiving."
~ Abigail Falk
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