This SugarBee® apple frangipane tart is simple, yet elegant, making it the perfect treat for Mom’s special day. It’s made with a buttery, shortcrust pastry, soft frangipane filling, and a juicy layer of SugarBee® apples. The notes of honey, caramel, and molasses flavors in the apples complement the almond cream and add so much depth of flavor to this tart.
Created by: Sloane Papa @sloanes.table
Yield: 1 Tart
Ingredients for the Shortcrust Pastry:
- 160g (1 ⅓ cups) all-purpose flour
- 56g (½ cup) powdered sugar
- ¼ tsp kosher salt
- 113g (8 tbsp) unsalted butter, cold
- 1 egg yolk
- 14g (1 tbsp) whole milk
Ingredients for the frangipane & topping
- 84g (6 tbsp) unsalted butter, room temp
- 100g (½ cup) granulated sugar
- ¼ tsp kosher salt
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 tsp vanilla extract
- 2 tsp almond extract
- 94g (1 cup) almond flour
- 30g (¼ cup) all-purpose flour
- 2 SugarBee apples, thinly sliced
- Powdered sugar, for dusting
Directions for the Shortcrust Pastry:
- In a medium bowl combine the flour, powdered sugar, and salt.
- Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- In a small bowl, whisk together the egg yolk and milk. Add to the dough, and use a rubber spatula to mix until cohesive dough forms.
- Shape the dough into a disk, cover with plastic wrap, and chill for at least one hour or overnight.
- On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour.
- Near the end of the chill time, preheat the oven to 375 degrees F.
- Dock the chilled dough with the tines of a fork all over the bottom and sides. Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides.
- Place the tart pan on a baking sheet, then bake the shortcrust pastry for about 16-18 minutes or until the edges are lightly golden and the center no longer looks doughy. Set aside to cool completely.
- Turn down the oven to 325 degrees F.
Directions for the Frangipane:
- In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy.
- Mix in the egg, egg yolk, and extracts until fully combined.
- Then, add in the flours and mix until fully combined.
Directions for Assembly:
- Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.
- Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.
- Allow the tart to cool completely in the pan for at least one hour.
- Remove from the pan, then dust with powdered sugar, and serve.
