Apple Frangipane Tart

Ingredients

• 1 recipe Tart dough
• 8 ounces granulated sugar (1 cup)
• 4 ounces unsalted butter (room temperature)
• 1/4 teaspoon table salt
• 2 eggs (room temperature)
• 4 ounces almond flour (1 cup)
• 1 tablespoon all purpose flour
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 tablespoons dark rum (divided)
• 3 apples
• 6 ounces apricot preserves (1/2 cup)

Instructions

1. 1

   Roll 1 recipe Tart dough to fit a 12" fluted tart pan. Prick the dough all over with a fork and refrigerate until firm.

2. 2

   While the tart shell chills, preheat the oven to 350 °F. Bake the tart shell until it's light brown around the edges and pale in the center, about 10-15 minutes. Set the crust aside to cool while you make the filling. Keep the oven on.

3. 3

   In a mixing bowl, cream 8 ounces granulated sugar and 4 ounces unsalted butter together until light and aerated. Scrape the bowl and the beater. Add ¼ teaspoon table salt and 2 eggs and mix to combine. Add 4 ounces almond flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract and 1 tablespoon of the rum.

4. 4

   Spread the frangipane evenly into the tart crust. Peel, core and slice 3 apples to ¼" thick. Arrange the apple slices in a pretty petal pattern, starting with the outside edge and working your way towards the middle. Bake until the apples are tender and the filling is set, about 45 minutes.

5. 5

   Turn on the broiler and run the tart under the broiler for a minute or two to brown the top of the tart. Warm 6 ounces apricot preserves in the microwave for 30 seconds, stir in the remaining 1 tablespoon of rum. Brush the warm preserves over the warm tart. Cool to room temperature.

6. 6

   Best served at room temperature.