Ingredients
Frangipane:
1/2 cup ground almond meal
1/4 cup granulated sugar
1 egg
3 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour
Apples:
4-5 baking apples, peeled and sliced thinly
Preparation
Using a food processor, combine all the ingredients until a smooth, creamy paste is formed.
This frangipane recipe makes enough almond cream for 1 large tart or several small tartlets.
Spread frangipane on center of rolled crust, leaving outer 3 inches. Arrange fall fruit (apples, figs, pears, etc) over frangipane. Fold crust edges over. Brush crust edges with egg wash and sprinkle with granulated sugar.
Bake at 350 for 45 minutes. Serve warm.
