Apple Frangipane Tart

CRUST

1 1/4 cup flour (156 g.)
1/2 tsp. salt
1 T. sugar
1/2 tsp. cinnamon
2 dashes nutmeg
1 stick (1/2 cup) butter, cut into pieces
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup ice water (put in a tablespoon at a time, don't put the whole thing in!)

Directions

1. Mix together dry ingredients

2. Rub flour mixture with the butter with your fingers until it resembles course meal

3. Add vanilla extract, almond extract, and water 1 TABLESPOON AT A TIME until crust comes together

4. Shape into a disc, wrap in plastic wrap, and stick in the fridge until butter is hard again (10 minutes to an hour, depending)


FRANGIPANE:

2 T. butter, room temperature
1/4 cup sugar
1 egg
1/2 cup almond meal
1 T. flour (15 g.)
1/4 tsp. almond extract
1/4+ tsp. vanilla extract

Directions

1. Cream butter and sugar

2. Add egg and vanilla extract and stir (or beat) until smooth

3. Add almond meal and flour and mix until blended; cover and place in the fridge until use


PUTTING IT ALTOGETHER

Preheat oven to 375

1. Peel, core, and slice 3 granny smith apples until 1/2 inch slices

2. Roll out crust and place in a springform pie pan (if you don't have one, a regular pie pan, and if you don't have that, a baking sheet)

3. Spread frangipane along the bottom of the crust (or leave a border if you're using a baking sheet)

4. Place apples on top of frangepane mixture, and curl crust up around the apples

5. Melt 1 T. butter and brush exposed crust; drizzle any leftover butter over the apples

6. Sprinkle whole thing with 2 T. sugar (over crust and apples)

7. Cover apples with a loose piece of tin foil and bake for 50 minutes

8. Remove tin foil and make for another 10 minutes

9. (Optional) To brown it a little and give it a little extra hint of sweetness, take out the oven and dust with confectioner's sugar, then put back into the oven and broil on low for 1 minute. This extra step made it really nice.