Ingredients:
- 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
- 1/2 cup (113g) unsalted butter, chilled and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 2-4 tablespoons ice water (30-60 ml)
- Pinch of salt
- 3 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced (about 1 lb or 450g)
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30 ml) lemon juice
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (50g) almond flour
- 2 tablespoons (25 ml) dark rum (optional)
- 1/2 teaspoon almond extract
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions:
- Combine flour, salt, sugar and butter in a food processor (or by hand). Pulse/rub until mixture resembles coarse breadcrumbs. Add egg yolk and ice water, mix until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Melt butter in a saucepan over medium heat. Add apple slices, lemon juice, sugar, and cinnamon. Cook until apples are softened and slightly caramelized (about 8-10 minutes). Set aside to cool slightly.
- Cream together softened butter and sugar until light and fluffy. Beat in egg, then stir in almond flour, rum (if using), and almond extract.
- Roll out pastry on a lightly floured surface and transfer to the tart pan. Trim edges and prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake the crust blind for 15 minutes at 375°F (190°C). Remove weights and parchment paper; bake for another 5 minutes until lightly golden.
- Spread the apple filling evenly over the pre-baked crust. Spoon the frangipane mixture over the apples, spreading evenly. Bake at 350°F (175°C) for 40-45 minutes, or until the frangipane is golden brown and set. Cool completely on a wire rack.
- Heat apricot jam and water in a small saucepan until melted. Strain the mixture and brush over the tart.