How to make an apple tart

Just got back from California with a box of Gravenstein apples.  They were on the tree in at Walker Apple Farm in Graton, California on Tuesday, got carried on the plane on Wednesday, and are in the oven in the form of apple tarts today.  The recipe below will be in our new cookbook, coming out in October.

Puff Pastry Sheets or Short Dough
4 fresh gravenstein apples
(or other baking-type apples)
Frangipane (recipe follows)
Apricot Glaze (recipe follows)

If using puff pastry sheets (either make your own or buy in the freezer section of the grocery store), cut the sheets into strips about five inches wide and 12 inches long.  Roll the edges along the long side up about 1/4-inch, and pinch to make a lip along both sides of the strip.

If using short dough, roll the dough out about 1/4-inch thick, and cut into strips about five inches wide and 12 inches long.  Roll the edges along the long side up about 1/4-inch, and pinch to make a lip along both sides of the strip.  Place the strips on a sheet pan or cookie sheet lined with parchment paper.

Make the frangipane.  Spoon the frangipane onto the crust and spread it out, filling the tart so the frangipane is even with the lip of the crust.

Peel the apples and slice in half lengthwise.  Using a small spoon or scoop, scoop out the core in the middle and trim the edges so there is no skin showing.  Slice the apples paper thin and arrange them nicely in rows, overlapping about 1/4-inch like a deck of cards onto the frangipane.

Bake at 375*F for about 25-30 minutes, or until the crust is lightly browned and dry.  Brush with apricot glaze and cut into slices about two inches wide.  Serve warm or cold.

Frangipane:
8 oz almond paste
1 cup granulated sugar
1/2 cup unsalted butter
1/4 cup all purpose flour
1 egg

Place almond paste and sugar in the bowl of an electric mixer fitted with a paddle attachment.  Mix together until smooth.  Add butter and continue mixing.  Beat egg slightly with a fork and add alternately with the flour.

Apricot Glaze
9 oz. apricot jam
9 oz. corn syrup
1-1/2 oz. rum
3/4 cup water

Combine all the ingredients in a sauce pan and stir to ensure all the sugar is moistened. Bring to a boil, stirring to dissolve the sugar. Use the glaze while it is warm, applying it to the items with a pastry brush. The glaze can be stored in the refrigerator and reheated in the microwave (20 seconds at a time until liquid).

Comments

[Joanne Cesar]

If you can't get Gravenstein apples, Granny Smith apples area good alternative. They need to be tart apples.

[Mary's Cakes & Pastries]

Sorry about the mix-up. You should try the recipe again. If you do not have the time to make the crust, you can buy frozen prepared puff pastry by Pepperidge Farms. I know Target carries it, probably other supermarkets in California (here in Alabama, the pickin's are slim...).

[Susanna Cesar Morton]

Thanks for the recipe. I tried it, but accidentally added double the butter (ooopppps) so mine didn't look as good as your picture!