Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) cold unsalted butter, cubed
  • 0.25 cup (50g) powdered sugar
  • 1 large egg yolk
  • 2 tbsp (30ml) ice-cold water
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (50g) almond flour
  • 0.25 cup (50g) granulated sugar
  • 4 tbsp (57g) softened unsalted butter
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 3 large (approx. 1 lb / 450g) Granny Smith apples, thinly sliced
  • 0.25 cup (60ml) apricot jam
  • 1 tbsp (15ml) water
  • 2 tbsp (15g) sliced almonds

Instructions:

  1. Combine flour, powdered sugar, and salt. Pulse in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing just until the dough clumps together. Press the dough firmly into the bottom and up the sides of the tart pan. Chill in the freezer for 10 minutes to prevent shrinking.
  2. Beat the softened butter and sugar until light and fluffy. Incorporate the egg and vanilla extract, then fold in the almond flour and cornstarch. Spread this velvety cream evenly across the chilled crust, smoothing it to the edges with a spatula.
  3. Arrange apple slices in a tight, overlapping circular pattern on top of the frangipane. Sprinkle the sliced almonds over the top. Bake at 350°F (175°C) for 35-40 minutes, or until the crust is a deep golden brown and the frangipane has puffed slightly and set.
  4. While the tart is hot, heat the apricot jam and water in a small saucepan until liquid. Use a pastry brush to paint the glaze over the apples.