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Apple Puff Pastry Tart

October 27, 2014

Yesterday I mentioned I was thinking of combining apples, puff pastry and homemade frangipane and, hooray, it worked!  It made a crispy, lightly sweet Fall dessert.

If you've never made Frangipane before don't fret.  It's a super simple thick nut spread, lightly sweetened, that is great spread onto a tart base.  It also stores well in the refrigerator or freezer, so making it ahead of time is a great time-saver.

Make sure you un-thaw your puff pastry the night before by putting in the refrigerator until ready to use.  If you want to push this delicious little dessert over the top, serve with vanilla or caramel ice cream, or drizzle with homemade caramel sauce!

Apple Puff Pastry Tart
Makes either 2 large squares or 8-10 circles/smaller squares

1 package {1 pound} frozen all-butter Puff Pastry
1 recipe Frangipane, see below
2-3 large apples {Granny Smith or Golden Delicious are good choices}, peeled, cored and sliced thinly
1/3 cup granulated sugar
1 Tablespoon cinnamon
3 Tablespoon unsalted butter

Heat oven to 375 degrees Fahrenheit.  Prepare 2 baking sheets with sil-pat mats or parchment paper.  Set aside.

In a small bowl combine granulated sugar and cinnamon.  Set aside.

lightly score the dough
Decide which size of tart you want - large or individual.  For large, lay out one sheet of puff pastry and lightly score about a 1/4 " in from the edge {I used a pizza cutter and pressed very lightly} - being careful not to cut through the dough.  If you want to make individual sizes, using a cookie cutter cut out 4-5 4" circles from one sheet of dough.  Score in the same manner, inside the outer edge.

Transfer dough to prepared baking sheet.  Repeat with second sheet of puff pastry.

Distribute the frangipane evenly onto each piece of dough and carefully spread out to the scored edge of each.  Arrange apple slices on top of the frangipane, overlapping only slightly.  Dot the top of each tart with a bit of the butter, and sprinkle tarts with the cinnamon-sugar mixture.

Bake until crispy and golden brown, 18-25 minutes.

1 cup unsalted butter, at room temp
1/2 cup ground hazelnuts or almonds {if you don't have ground nuts, grind them in a food-processor, watching closely so they don't turn to nut butter}
1/4 cup powdered/icing sugar
1/4 cup all-purpose flour
2 eggs, at room temp.

grind the nuts so they are still powdered, not yet turned into nut butter
Using an electric mixer, mix the butter, nuts, sugar and flour just until beginning to blend.  Add the eggs and mix until smooth.

ours is very yellow from our farm-fresh eggs!
Frangipane can be transferred to an airtight container and refrigerated up to 2 weeks or put in the freezer for up to 1 month.

Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

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