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1/2 cup blanched Almonds
1/4 cup Sugar
2 Tablespoons Butter
1 Tablespoon Vanilla
1 Tablespoon Dark Rum
1 Egg
1 pate brisee Pastry Dough (in my recipes)
2 lbs firm Apples
1 Tablespoon Sugar
3 Tablespoons Butter, cut into pieces
1/3 cup Apricot Preserves
1 Tablespoon Calvados or Brandy
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To make frangipane: combine almonds and 1/4 cup sugar in food processor and grind into a powder. Add 2 tablespoons butter, vanilla, rum and egg and process thoroughly. On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick). Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet. Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched. Press rolling pin across top of ring to cut away excess dough. Spread frangipane on dough. Preheat oven to 400 degrees F. Peel apples, cut in half, core, and cut into ¼ inch thick slices. Set aside the larger center pieces of apple. Coarsely chop end pieces (about 2 cups) and spread over frangipane. Arrange apple slices in concentric circles over chopped apples. Sprinkle top with 1 tblsp sugar and dot with butter. Bake for 1 hour. Remove ring and slide tart carefully onto serving platter while still hot. Cool slightly. Heat preserves, stirring constantly, over low heat. Push through a fine sieve. Add Calvados and combine. Using a pastry brush, spread glaze over tart, thickly. Cut into wedges and serve at room temperature. Nice with a dollop of crème fraiche or whipped cream.
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