This is a super special recipe, straight from Tuscany, that my mom learned while visiting on vacation.
Apple Tart with Almond Butter
Pasta Frolla (the pie dough)
4 1/3 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 freshly grated lemon zest
1 1/3 cup cold butter, cut into bits
4 egg yolks
Whisk flour with sugar, salt, and zest.
Add the butter until it resembles coarse meal.
Add yolks and toss mixture until incorporated
Knead lightly, forming a disk.
Chill, wrapped in plastic at least 1/2 hour.
Frangipane (the cream)
1/2 cup butter, room temp.
1/2 cup confectioners sugar
1/2 cup almond flour (just put almonds in a processor)
2 or 3 eggs
1/6 cup flour
Mix butter and sugar. Add almond flour, flour, and eggs. Mix until creamy.
Apples (or Pears)
Peel 4 or 5 apples and slice thinly.
Assembling
Roll out dough and put into pan with wax paper. Add the Frangipane and the apples on top. Cook in oven at 320 for 30 minutes.
Enjoy!
P.S.: I am in Brazil on vacation, so I will be a bit behind on posting and approving comments!
Wow! this looks delicious – and easy to make too! I just book-marked the recipe and I want to give it a try this weekend!
I have a question though – the pasta frolla calls for butter and salt.. but the butter is salted or unsalted? and I use salted butter should I ommit the salt or reduce the amount?
well.. a lot of kisses from Venezuela! ;D
*If I use..
Patricia,
The butter in this recipe is unsalted. I would not add the salt if I was already using salted butter, though others may have a different opinion!
Thanks