Honeycrisp apples are probably my favorite type of apple right now, and I wanted to bake something with them to see if they would hold up in a dessert of some sort. Sure enough they did! I made this frangipane tart lined with these deliciously sweet apples and I'm here to share the recipe with y'all. This was adapted from Peter Lovering's recipe found here but I'll post my version down below. The biggest tweak I made was that I used my all time favorite pie crust recipe and blind baked the crust so that it gets very crispy and flaky on the bottom.
The thing Anthony and I both love about this frangipane tart is that it's very light (I can easily eat 3 slices of this without getting full...!) but also has lots of flavor. I think cakes that only taste like sugar are boring and wasteful, but every bite of this is packed with almond-y aroma goodness. You will never want to go back to a simple apple pie after eating this. Take my word for it.
If you were watching @thefeedfeed 's Instagram live, you may have seen me on there since I made this for a food styling demo I did :)
honeycrisp apple frangipane tart
1 cup all purpose flour
1 stick of butter
1/4 teaspoon salt
2 tablespoons ice cold water
1/2 cup butter, softened
1/2 cup sugar
1 egg beaten
1 egg yolk
1 tablespoon brandy
1/8 teaspoon almond extract
2/3 cup almond meal
2 tablespoons all purpose flour
2 honeycrisp apples, peeled, cored, and thinly sliced
For the pie crust, cut the butter into small 1cm x 1cm cubes. They should each be about the size of a pea. In a mixing bowl, mix the flour and salt together. Dump the butter cubes in, and flatten out each cube using your fingers making sure that each piece is coated with flour. Add the ice cold water and mix with a wooden spoon. Round up the dough into a ball and wrap in plastic wrap. Flatten out the crust a little and let sit in the fridge for 1 hour minimum.
This is a good time to peel, core, and slice the apples. It's very important to make each slice pretty thin or else you'll have a difficult time layering them later.
Preheat the oven to 375 °F.
Once the pie crust has had enough time to chill (the gluten needs to relax if you want a flaky pie crust), cover a flat surface with flour and roll out the dough. It should be big enough to line both the bottom of your pie pan and the edges. Take a fork and poke holes evenly throughout the crust. Cover the pan + crust with parchment paper and add some sort of weight on top of it (I used rice because that's all I had) to prevent bubbles. Bake in the oven (top rack) for 40 minutes until golden brown all around. Pull the crust out of the oven and let it cool down to room temperature.
For the frangipane, add the butter and sugar into a KitchenAid mixing bowl and whip with the whisk attachment until light and soft. Add the beaten egg and whip until combined. Add the egg yolk and whip again. Add the brandy and almond extract and mix until combined. Add the all purpose flour and almond meal and mix on medium speed until combined, making sure to scrape down the sides once or twice. Set aside.
Preheat the oven to 400 °F.
Once the pie crust has had enough time to chill to room temperature, spoon in the frangipane. Make sure the frangipane makes an even layer. Starting from the outside working in, layer the apple slices to make a spiral pattern.
Place the pie plate into the oven (top rack) and bake for 15 minutes. Reduce the oven temperature to 350 °F and bake for 20 minutes. If the edges look golden brown, it's done! Chill a little before serving.