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Apple Tarts with Almond Frangipan
By Chef Gavin McMichael

8 ounce Almond Paste
1 1/2 ounces Granulated Sugar
1/2 cup Unsalted Butter room temperature
2 large Eggs
3/4 ounce Bread Flour
1/2 teaspoon Almond Extract (optional)

8 large Granny Smith Apple (or Braeburn Apples)
8 Puff Pastry (8 inch circles)
Vanilla Sugar for topping
3 Eggs and egg wash
1 cup Butter melted

Preparation In a mixer with the paddle attachment, beat the almond paste with the sugar until combined. Add the butter and mix well. Add the eggs, one at a time until they are completely incorporated. Blend in the almond extract and the flour into mixture.

Tart Preparation
Cut out 8, 8 inch circles of puff pastry. Using a 6 inch diameter plate on top of each pastry circle, use the tip of a sharp knife and trace around the plate without going all the way through the pastry. Spread about 2-3 tablespoons of the frangipan inside the 6 inch circle.

Turn the apple on its side and slice the apples as thin as possible. Arrange them in concentric circles in the inside of the 6 inch circle. Each Tart should get 1 whole apple.

Brush the apples with melted butter and generously sprinkle with vanilla sugar. Brush the outside rim of the tart with the egg wash. Bake at 425 degrees for 20 minutes.

Reduce the temperature to 350 for 20-25 more minutes or until the tarts are golden brown and the puff pastry is cooked all the way through.

Serve warm with Vanilla ice cream or lightly whipped vanilla bean cream.