Ingredients

The following ingredients have 1 Servings
  • 2 cups 500 ml almond flour
  • 1 cup 250 ml all-purpose flour
  • 1/4 cup 60 ml cane sugar, or granulated sugar
  • 1/4 tsp 1 ml kosher salt
  • 1/4 cup 60 ml unsalted butter, melted
  • 1 egg (lightly beaten)
  • 1/2 cup 125 ml butter, room temperature
  • 1/2 cup 125 ml cane sugar, or granulated sugar
  • 2 eggs
  • 2 tbsp 30 ml Calvados, or Cognac (optional)
  • 1/2 tsp 2 ml almond extract
  • 1 cup 250 ml almond flour
  • 1/4 cup 60 ml all-purpose flour
  • 4 apples

Instruction

  • For the crust: Preheat the oven to 350ºF (175ºC). Lightly oil a 9 inch (23 ml) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, all-purpose flour, sugar, and salt together. Add the melted butter and egg and stir to fully incorporate the dry ingredients. Transfer the crust mixture to the prepared tart pan. Using your hands, press the mixture down over the bottom and sides of the pan to form the crust. Bake for 25 minutes.
  • For the frangipane and apple filling: In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add one egg, beat to incorporate, then add the second egg. Mix in the Calvados or Cognac and the almond extract. Spoon in the almond flour and all-purpose flour and mix just until combined. Transfer the frangipane mixture to the baked tart shell and spread into an even layer. Arrange the sliced apples in overlapping concentric circles until the entire top of the tart is covered.
  • Bake for about 35 minutes, or until the center of the tart is puffed and firm, and the edges are golden. Let cool completely before slicing.