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Thursday, November 19, 2009

Apple Flower Frangipane Tart

Apple Flower Frangipane Tart
Life has been good lately for the Scootabaker! Expansion is underway, and I will tell you all about it so very soon!
But today, an Apple Flower Frangipane Tart! Woot Woooot!

This is not your run-of-the-mill apple tart. This is a certified "Fancy" apple tart made with a Pate Sucrée (sweet crust), Frangipane (almond pastry cream filling), and thin apple slices layered to create a "flower" effect. It's mildly time consuming, but highly rewarding! The frangipane lends a subtle almond flavor to the tart, and is a welcomed ingredient to a fruit more often paired with cinnamon than almond. It's delightful and perfect for those who don't want "Sweet" desserts. Don't be mislead by the "sweet crust". Some pate sucrée recipes have as little as 1 tablespoon of sugar, but can also be made sweeter with the addition of a 1/2 cup of sugar. All depends on your buds. You know, those funny knobby things on your tongue.
Here, a brief photo tutorial on how to create an Apple Flower Frangipane Tart. Follow close cause I don't feel like repeating myself.

Don't overwork your dough. Be kind and gentle. It likes that.
Pate Sucrée Crust
Pate Sucrée Crust
Spread about 1/4-inch layer of frangipane over the pastry crust. Of course, add a thicker layer if you like the "overflowed" look of the baked frangipane.
Spread Frangipane into sweet crust
When slicing your apples, make the slices as uniform as possible, and keep your slices in a bowl of water until you're ready to layer them. This prevents immediate browning.
Granny Smith Apples ready for debut
Beginning to layer apple slices
Cut smaller slices to fit into the center of the flower.
Layering apple slices
Lightly brush melted butter onto the apple slices. And sprinkle a cinnamon-sugar mixture on top of the tart.
Brushing melted butter onto apples
Sprinkling cinnamon-sugar
I fancy miniature baked goods, so I made a few tartlets with the extra dough I had leftover.
Making mini tartlet crusts
Mini Apple Rose Tarlet
Of course, if you're going to make pear frangipane tartlets, remember to peel the skins off prior to baking! Yup, it wasn't until these little guys were in the oven that I noticed the pears were an icky brown. When baking, drink wine at your own risk!
Mini Pear Frangipane Tartlet
But I did get a couple adorable apple tartlets out of the confusion. The tarts were too cool for school!
Apple tartlets fresh from the oven
Slice of Apple Flower Frangipane Tart

Apple Flower Frangipane Tart

makes a 9 or 10-inch tart (I made one 6-inch tart and five two-inch tarts)

6-8 Apples (I used Granny Smith), peeled, cored, halved, and thinly sliced (keep in cold water)
1 cup Frangipane
Pate Sucrée crust (sweet pastry crust)
1/4 cup (4 ounces) unsalted butter, melted
4 tablespoons cinnamon-sugar

To Make Frangipane:
4 ounces (1 stick or 1/2 cup) unsalted butter, softened
1/4 cup sugar
3 ounces almond meal (aka almond flour) (I ground blanched almonds in a coffee grinder)
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon rum extract (I used almond extract)

1. Cream butter and sugar together. Add almond meal and mix until smooth. Add beaten eggs one at a time, then stir in flour and extract. Use immediately or wrap well in plastic wrap and freeze.

To Make Pate Sucrée:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter
1 large egg, lightly beaten

2. In a mixer, beat butter until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't overmix or butter will separate and lighten in color. Add the flour and salt and mix until a ball is formed. Don't overwork or pastry will be hard when baked.
3. Flatten dough into disk, cover in plastic wrap, and refrigerate for 20 minutes or until firm.
4. On a lightly floured surface, roll out dough to about an inch larger than the size of the tart pan. Roll out from the center to maintain a uniform thickness, about 1/4-inch thick. Take rolling pin and gently wrap dough over pin, dust off excess flour, and transfer to top of pan. Gently lay dough down, careful not to stretch dough, or dough will shrink down. Press dough into sides of pan, remove excess dough from edges by rolling pin over top of tart pan. Prick bottom of dough with a fork, cover and refrigerate for 20 minutes.
5. At this point you can bake your crust for 20 to 25 minutes at 400 degrees F with pie weights or dried bean atop dough. However, I eliminated this step and began filling the tart for immediate baking. The texture of the dough was perfect prepared this way as well!

To Make Apple Flower Tart:
6. Preheat oven to 375 degrees F. Gently spread frangipane over bottom of crust. Beginning at the outside, place apples slices perpendicular to the bottom, halfway overlapping each slice. For every new layer, place apple slices alternatively to the layer before. Cut smaller apple slices to fit in center of tart.
7. With a pastry brush, gently brush melted butter over apples, then sprinkle apples with a cinnamon-sugar mixture. Bake until crust is a deep golden brown and apples are cooked through, about 45 minutes to and hour. Remove from oven and cool before serving.

{Frangipane recipe adapted from Cooking with Michelle, Pate Sucrée recipe adapted from Joy of Baking}

Mini Apple Flower Frangipane Tartlet


craftcake said...

I woke up this morning hungry and now you are killing me with deliciousness. So pretty! I have a tart pan I've never used so I might have to make this.

The Food Librarian said...

This is so beautiful! Love it!

maventheavenger aka jamie said...

That looks outstanding.

The Scootabaker said...

craftcake - well now, isn't that the point?

Mary - I'm patting myself on the back right now!

Jamie - Muchas gracias senorita bonita!

Flourchild said...

Love love love all your step by step photos! Your tart is beautiful!

Jane said...

I love your photo tutorial, Heather. It's not only beautiful, but you are such a nice teacher (you didn't even tell any of us to be quiet and sit down). The tart looks fabulous, but then I would expect nothing less from the Scootabaker! Glad to hear things are so going well for you. I look forward to hearing more details when you post them!

:) Jane

meleyna said...

Bee-yoo-tee-ful, and so simple! I just posted pastry dough 101 myself. Look for almond meal at Trader Joe's next time you're there--that's where I get mine. It makes life a lot easier.

Sunshinemom said...

Looks like a dream! This one is bookmarked. You have lovely fingers. Very artistic! The last two pictures are breathtakingly beautiful. I would love to make these small tartlets for the children. I am sure they will show it off at school!

Anonymous said...

Think there may be some mistakes in the ingredients.

4 oz = 1/2 cup = 1 stick of butter

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