Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 8 tablespoons (1 stick) unsalted butter, very cold and cut into thin slices
- 1 teaspoon sugar
- Dash salt
- 2 tablespoon cold water
For the filling:
- 1 cup shelled hazelnuts
- 1/4 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 3 tablespoons unsalted butter, divided
- Dash vanilla
- 4 large russet apples (about 2 pounds)
- 1 cup apricot preserves
- 1 tablespoon calvados or water
- Plain cream, sour cream, creme fraiche, or ice cream, to serve
Directions
Preheat the oven to 375 degrees F.
For the dough:
Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.
















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By mflj57_13131304
Canmore
on September 06, 2010
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This really looks beautiful. I tried to make the paste in a Magic Bullet but it would have been better to crush nuts before making paste. Will let you know how it taste.
By bianca515_10527514
Valhalla, NY
on April 30, 2010
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Nothing is better then Jaques Pepin cooking and pastry making. I think he is so funny an love to watch him on PBS with Julia . They should show more of him on every show on the FN. Love Emeril too and love the recipe. Will miss Emeril on FN, think about getting him back.
By mdrickard_11742311
Houston, TX
on December 22, 2009
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Just wondering what anyone thinks about using crushed snickerdoodles (leftover from another party to make a crust and to use pecans or walnuts for the frangipane...??? I thought maybe the cinnamon/apple/nut combo might be good. Obviously not exactly traditional, but...Thoughts, please?
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