French Apple Tart

Ingredients

FOR THE PASTRY

• 200g butter, softened
• 100g icing sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 eggs
• 250g all-purpose flour

FOR THE FRANGIPANE

• 100g butter, softened
• 80g granulated sugar
• 3 eggs
• 100g ground almonds
• 2 1/2 tablespoons flour

FOR EVERYTHING ELSE

• 4 Granny Smith apples
• 1 teaspoon granulated, heaping
• 1/4 teaspoon cinnamon
• Squeeze of lemon juice
• 50g apricot jam
• Handful of slivered almonds

Method

MAKE THE PASTRY

1. In the bowl of a stand mixer or using an electric mixer, beat the butter, sugar, and salt together until pale and creamy. Add the vanilla and lemon zest. Mix until combined. With the mixer still on, add the eggs one at a time. Reduce the speed to low, and gradually add the flour until just incorporated.
2. Transfer it onto your countertop, form it into a ball, then wrap it in cling film/plastic wrap. Refrigerate for at least 2 hours or overnight.

MAKE THE FRANGIPANE

1. Beat the butter and sugar together using an electric whisk on high speed. Add the eggs one at a time. Then, using a spatula, fold in the ground almonds with the flour until fully incorporated. Transfer the frangipane to a small bowl, cover it, and refrigerate until ready to use.

ASSEMBLE

1. Peel and de-core the apples. Then, thinly slice them into half-moon shapes. Transfer the sliced apples into a bowl along with the sugar, cinnamon, and lemon juice. Mix together until the apples are fully coated.
2. Remove the pastry from the fridge and roll it out onto a lightly floured countertop. Place the dough over the tart pan. Use a rolling pin to trim the edges.
3. Evenly spread the frangipane onto the bottom of the pastry. Then layer the apples, creating a circular shape.
4. In a small bowl, add the apricot jam along with a splash of water. Heat it up in the microwave or on the stove to thin it out. Brush the jam over the apples. Finish off by sprinkling the tart with slivered almonds.
5. Bake in the oven at 350°F for 45 minutes until the edges are golden brown.