Bake until the tart is golden and the apples are crisp-tender, about 30 minutes. Smear a thin, even layer of the frangipane on top of the pastry and then top evenly with the sliced apples. Remove from the oven and reduce the oven temperature to 350☏. Bake until it looks dried out and very lightly browned, about 8 minutes. Prick the chilled puff pastry all over with a fork. In a bowl, toss the apple slices with a squeeze of lemon juice. Slice them very thinly crosswise (this is easiest on a mandoline, but you can use a sharp knife). Peel and core each apple (or you can leave them unpeeled, if you like). Add the eggs, vanilla extract, almond extract and melted butter and process until the mixture comes together. To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the almonds are finely ground. Refrigerate while you make the frangipane and prepare the apples. Transfer to the prepared pan, fold over the edges of the pastry to form a rim and pinch the edges together. On a lightly floured work surface, roll out the puff pastry into a 16-by-12-inch rectangle (it should just fit onto the baking sheet). Line a rimmed baking sheet with parchment paper. Remove from the pan, then dust with powdered sugar, and serve.Position a rack in the upper third of an oven and preheat to 425☏.Allow the tart to cool completely in the pan for at least one hour.Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.Then, add in the flours and mix until fully combined.Mix in the egg, egg yolk, and extracts until fully combined.In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy.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.Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides. Dock the chilled dough with the tines of a fork all over the bottom and sides.Near the end of the chill time, preheat the oven to 375 degrees F.Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness.
Add to the dough, and use a rubber spatula to mix until cohesive dough forms. In a small bowl, whisk together the egg yolk and milk.Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left. Cut the cold butter into cubes and toss in the flour.In a medium bowl combine the flour, powdered sugar, and salt.84g (6 tbsp) unsalted butter, room temp.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. It’s made with a buttery, shortcrust pastry, soft frangipane filling, and a juicy layer of SugarBee® apples.
This SugarBee® apple frangipane tart is simple, yet elegant, making it the perfect treat for Mom’s special day.
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