It has been a couple weeks since my last post. I have been busy traveling and also testing apple recipe after apple recipe, both savory and sweet. I tried an apple and brussel sprout pickled slaw that topped my favorite squash soup. I grated apples for a chia seed breakfast porridge. Of course a variety of pies, tarts and galettes. But I finally decided to share this apple frangapaine tart drizzled with salted caramel. I thought it might be a Thanksgiving Dinner worthy dessert! It is quite simple but does include multiple steps. If you are in a pinch, the prep time could be greatly reduced with store bought dough, almond cream, and caramel. But the homemade version is well worth the time. Plus this recipe makes two tarts. One for eating directly from the oven, the other is meant to be frozen and baked on a cold morning.
I have also wanted to try Aran’s Gluten Free Apple Hazelnut Oat Cake and Cider Baked Apples.
I had the pleasure of working with the very talented Trisha Jones earlier this Fall. She is self-taught photographer that strives for a more natural, less edited imaged to truly capture what is unique about the subject. Trisha resides in Three Forks, Montana and covers the valley shooting expressive portraits. Her ambition and energy is contagious and I hope to collaborate again. You can view some of her work on Instagram here and Facebook here. Thank you Trisha for this vibrant shoot.
Apple Frangapaine Tart Drizzled with Salted Caramel
HOW TO MAKE IT….
1. Preheat oven to 350.
2. Make the almond cream. Scrape into a bowl and set aside.
3. Butter tart mold and make pate sucree dough.
4. Spread a thin layer of apple butter on the bottom of the crust and then refrigerate for 15 or so minutes. If you do not have apple butter, it can be eliminated.
5. While dough is chilling, peel and core 3 apples. Thinly slice and try to keep the shape of half an apple.
6. Spread half the almond cream on top of apple butter and arrange apples on top.
7. Bake for 40 to 50 minutes until crust is golden brown and the frangapaine is puffed and golden.
8. Make the salted caramel while tart is baking.
9. Drizzle salted caramel over tart and serve. Best eaten the day of!
Note: The second assembled tart can be frozen for up to 2 weeks. Bake directly from freezer, adding several minutes to baking time.
WHAT YOU’LL NEED For the Pate Sucree Dough // Recipe from SF Baking Institute
329g (2 2/3 c.) all-purpose flour
142g (1 1/8 c.) Powdered sugar
1/2 tsp. Baking powder
1/4 tsp. Salt
148g (1 stick + 2 Tbs.) Butter
112g (~6 large) Egg yolks
1 tsp. vanilla
66g (2/3 c.) Almond flour
Sift the flour, powdered sugar, baking powder, almond flour, and salt and add to a mixing bowl fitted with a paddle.
Add the butter and mix on medium low speed until mealy (course corn meal texture).
Add the egg yolks and vanilla and mix on low speed until the dough comes together.
Divide dough into two equal discs. Use parchment paper to roll out. Sometimes I place a yardstick on each side of the disc while I roll out dough to help get the correct thickness (~1/4 inch). Do not pull or stretch dough when forming to mold. Trim edges at an angle starting with the outside. Place on a baking sheet. Makes (2) 4.5-inch x 13.75-inch rectangular tarts. I used this tart mold here.
WHAT YOU’LL NEED For the Almond Cream
1 stick of butter, room temperature
½ c. granulated sugar
1 egg, room temperature
1 ¼ c. almond flour
¼ c. all-purpose flour
1 Tbs. rum
Using a stand mixer, cream the butter and sugar. Add the egg and rum and scrape the bowl as needed. Add the almond meal and flour and mix until incorporated. Almond cream can be refrigerated up to 5 days or frozen for 2 months.
WHAT YOU’LL NEED For the Salted Caramel
½ c. granulated sugar
¼ c. cream
2 Tbs. butter
½ tsp. salt
½ tsp. vanilla extract
Heat a small saucepan over medium high heat. When the pan is hot, sprinkle a small amount of sugar into pan and allow the sugar to melt without gaining too much color. Continue to sprinkle sugar and swirl pan to fully melt each addition. Once all the sugar is completely melted, cook to a deep reddish brown. (Note: the lighter the color of caramel, the sweeter.) The color can change rapidly. Be cautious to avoid burning the caramel.
Remove from heat and add warm cream mixture in batches, stir rapidly. Be careful, the mixture will splatter and steam. Add vanilla extract and stir until smooth. Sometimes it helps to reheat the caramel after adding the cream mixture for a smooth consistency. Cool until slightly thickened. Caramel can be stored at room temperature for up to 1 week.
