Chestnut & Almond Frangipane Apple Tart

Chestnut & Almond Frangipane Apple Tart

Bianca Trejo

Bianca Trejo

December 14th, 2017

Chestnut & Almond Frangipane Apple Tart

Makes one 8-inch tart
2 hours 40 minutes total time
25 minutes active prep-time
1 hour 15 minutes baking time
1 hour chilling time
Intermediate

Ingredients
Sweet tart dough
1 ¼ cup AP Flour
½ cup powdered sugar
1 tbsp granulated sugar
¼ tsp ground cinnamon
¼ tsp vanilla paste
1 egg
½ tsp salt
½ cup unsalted butter, cubed

Chesnut & Almond Frangipane
½ cup unsalted butter, softened
¼ cup granulated sugar
½ cup chestnut cream (sweetened)
½ tsp vanilla paste
2 eggs
1 cup almond flour
2 tbsp AP flour

2 large granny smith apples

Directions
Preheat oven to 375 F.

For the sweet tart dough: Using a food processor with blade attachment pulse together AP flour, powdered sugar, granulated sugar, cinnamon, and salt.

Add cubed butter and pulse until mixture resembles small pebbles. Add egg & vanilla, pulse just until incorporated. Mixture will look sandy and should hold together when squeezed in your palm. Do not overmix.

Gently knead dough together in a 6 inch disk. Wrap in plastic and chill for 1 hour.

Meanwhile make frangipane. In a stand mixer with a stainless steel bowl and paddle attachment beat together softened butter and sugar until light and fluffy, 1 to 2 minutes. Add chestnut cream and beat for another minute.

One by one, add eggs and then vanilla extract.

Add almond flour and AP flour and mix just until incorporated. Refrigerate until tart dough is ready to be rolled.

Once tart dough has been chilling for an hour, take out of refrigerator. On a floured surface, roll dough in a 10 inch circle.

Transfer dough and press into an 8 inch tart mold with a removable bottom.

Trim the excess dough with a knife. Using a fork, prick dough all around the bottom to prevent it from puffing up during the baking process.

Bake for 20-25 minutes until golden. Pull frangipane out of the refrigerator so it comes to temp and becomes easy to spread.

Once tart is done, let cool. Reduce oven temperature to 350 F.

Once cooled, fill with chestnut and almond frangipane. Smooth out to an even layer with an offset spatula.

Core & slice granny smith apples 1/8 inch thick. Arrange on top of frangipane and gently press down. Bake for 30 minutes. Rotate and bake for 20 more minutes until frangipane is golden brown.

Let cool slightly and then remove from tart pan.

Once cooled, serve with crème fraiche whipped cream.

Store in airtight container for up to a week.

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Ingredients

  • 1 ¼ cup + 2 tbsp AP Flour
  • ½ cup powdered sugar
  • 1 tbsp + ¼ cup granulated sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp + ½ tsp vanilla paste
  • 3 egg
  • ½ tsp salt
  • ½ cup unsalted butter, cubed + ½ cup unsalted butter, softened
  • ½ cup chestnut cream (sweetened)
  • 1 cup almond flour
  • 2 large granny smith apples
This Recipe's Helpers
  1. Cuisinart 11-Cup Food Processor
    Cuisinart 11-Cup Food Processor
    $149.95
    Value $270.00
    Rating:
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    (3)
  2. KitchenAid 5 Quart Tilt Head Stand Mixer
    KitchenAid 5 Quart Tilt Head Stand Mixer
    $279.99
    Value $459.99
    Rating:
    100% of 100
    (1)
  3. Global Classic 8" Chef's Knife
    Global Classic 8" Chef's Knife
    $99.99
    Value $159.00