120g (1/2 cup) caster or 100 g (1/2 cup) granulated sugar
Juice of half a lemon
28gunsalted butter, melted (2 Tbs)
3grams (3/4 tsp) Cinnamon
85gapricot jam for glaze (1/4 cup)
30mlwater for glaze (2 Tbs)
Vanilla Ice Cream (for serving)
Homemade Carmel (for serving)
To Make the Pate Sucree Crust
Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
Add the egg and mix. It will look curdled, but that is okay.
Add all dry ingredients and mix just until combined. Remove the dough from the mixer and shape into a flat round disk. Wrap with plastic and refrigerate for at least 30 minutes.
If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so that it is easier to work with. The dough gets really firm when it chills for a long time.
On a lightly floured work surface, roll the dough out into a circle that is 12 inches around.
Fold the dough gently in half and then place in the 9 inch tart pan. Press the dough into the pan along the bottoms and then against the sides.
Remove the excess dough along the edges with the palm of your hand or with a knife, then freeze for an hour.
To Make the Frangipane (Almond Cream Filling)
Cream the butter and sugar together until smooth.
Add the egg and almond emulsion, mix, and then cream in the flour. The frangipane should have a very spreadable consistency. If it’s stiff, add a little more egg. Set aside and make apple filling.
For the Apple Filling
Peel, core, and slice apples thinly with a mandolin or by hand to 1/16 inch thick.
Mix the apples with the sugar, lemon juice, salt, and cinnamon and place in a large skillet. Cook over medium heat and let the juices naturally reduce for 5-10 minutes. Apple should be bendable and softer, but not mushy or fully cooked.
Remove apples from skillet and place in a bowl. Allow to cool for 20-30 minutes and to drain any extra juices.
To Assemble the Tart
Preheat the oven to 350 degrees.
Remove the tart from the freezer and pour the frangipane into the tart shell. Smooth out the filling so it’s even.
Next, place the apples in the tart shell with the flat end of each apple slice sticking down into the frangipane (curved part of apples should be up on top). Overlap the apples by 1/3 all the way around the tart. Continue to fill the tart until all of the apples make a rose.
Brush with a melted butter and sprinkle with a mixture of 2 tablespoons of sugar and 1/2 tsp cinnamon.
Bake for 50-60 minutes, or until the edges of the tart crust are golden brown. If the apples begin to burn on the edges, lightly cover the top of the tart with a piece of foil.
Remove tart from oven and place on a cooling rack to cool. Meanwhile, warm the apricot jam and water in a small pot until jam has melted. Use a pastry brush to brush the top of the apples with jam to give them a beautiful shine.
Allow the tart to cool for an hour or longer so that it’s fully set. It’s best eaten warm with a scoop of ice cream.
Store in an airtight container for up to a week at room temperature. The crust will soften after a few days, so it’s best eaten within the first 2 days for the optimal texture.
This is a Baker Street Society original recipe.
Keywords: french apple tart, frangipane, pate sucree