KitchenMagician's Recipe

FRUIT TARTE - FRENCH APPLE ALMOND

Category: Berry & Fruit Pies

Makes 12 servings.

17-oz. pkg. frozen puff pastry, thawed
3 Golden Delicious apples, peeled and sliced thinly
2 T. all-purpose flour
1 egg
1 T. water
8 oz. almond paste
2 tsp. vanilla extract
2 tsp. granulated sugar

Preheat oven to 400F.
Divide puff pastry into two sheets.
In a medium bowl, toss sliced apples with flour.
In medium bowl with fork, beat eggs. Transfer 1 tablespoon egg to cup; mix in water; set aside.
In food processor with knife blade attached, pulse almond paste until fine crumbs form.
Add almond paste and vanilla to eggs in bowl; with fork, mix until smooth.
Line a baking sheet with parchment paper. Place damp towel under cookie sheet to prevent it from moving.
Place 1 sheet of puff pastry on baking sheet.
With floured rolling pin, roll dough into 13-inch square.
Invert 11-inch round dish or bowl onto dough, lightly pressing on it to make mark of a circle.
With pastry wheel or sharp knife, trim dough to 12-inch circle, leaving 1-inch border around dish; use trimmings for decorative cutouts for garnish.
With small spatula, spread almond mixture to cover 11-inch circle. Spoon apple mixture on top of almond mixture.
Lightly flour another large baking sheet; on it, roll, mark, and trim a second sheet of puff pastry as above.
Refrigerate about 15 minutes, or until chilled enough to move without losing its shape.
With pastry brush, brush some reserved egg mixture on border around almond mixture.
Place chilled dough circle on top of apples and almond mixtures; press all around edge to seal.
With tip of sharp knife, cut l/2-inch triangles, 2 inches apart, from edge of dough; discard triangles.
With tip of knife, lightly score top circle with curved lines, starting at center and working toward edge (do not cut all the way through).
Garnish with puff pastry cutouts.
Brush circle and garnishes with remaining egg mixture; sprinkle with sugar.
(Dessert can be prepared to this point and refrigerated up to 4 hours before baking.)
Bake at 400F for 10 minutes. Lower temperature to 350F and bake 20 to 25 minutes longer, until no part of dough remains white.
If needed, cover pastry loosely with foil to prevent over-browning.
Cool on wire rack at least 30 minutes before serving.