APPLE FRANGIPANE TARTS FOR FOUR

Have I told you how much I love frangipane? The sweet-but-not-too-sweet, almond pastry cream, underneath apples, pears or peaches and enveloped in flaky pastry is just about the best dessert there is. And, though it looks fancy, it’s not hard to make.

You can use refrigerated pie crusts (such as Pillsbury’s) if you want to make it even easier. I prefer homemade crusts for better flavor and texture; and I like knowing what the ingredients are.

These are so very good. But please remember that they’ll only be as good as the apples you use. If the apples are not fresh, don’t expect them to magically get better when they’re baked. When baking, always start with the freshest, best ingredients you can find.

Apple Frangipane Tarts for Four Source: Judy’s Kitchen Rating: 10 out of 10 PRINTABLE RECIPE

INGREDIENTS: Pastry -- Flaky Cream Cheese Pie Crust, or your favorite pie crust (Note: you’ll need about 2 pie crusts) Frangipane – 1/4 cup unsalted butter, room temperature 1/2 cup confectioner’s sugar (10X) (I used 1/4 cup 10X sugar + 1-1/2 tsp. NuNaturals Stevia) 3/4 cup almond meal (or very finely ground blanched almonds) big pinch sea salt 1 Tbsp. flour 1-1/2 tsp. almond liqueur (or 1/8 tsp. almond extract) 1 large egg Beat all ingredients together with a wire whip, or process in a food processor. Set aside. Apple Filling – 2 Medium tart apples (Rome, Winesap or Pink Lady) 1/4 cup frozen apple juice concentrate 1-1/2 Tbsp. unsalted butter, melted, divided use 1-1/2 tsp. almond liqueur (or 1/8 tsp. almond extract) 2 Tbsp. sugar 1/4 tsp. cinnamon Peel, core and slice apples in half. With cut sides down, slice each half into 1/4” slices, but don’t cut all the way through. Leave the half apple intact, only sliced on top, 3/4 of the way down. In small saucepan, combine juice, butter, almond liqueur, sugar and cinnamon. Bring to a boil over medium high heat and cook about 1 minute. Off heat. Assembly – Heat oven to 375F. Line baking sheet with parchment paper. Cut out 4 (7”) rounds of dough and place on the parchment paper. Divide frangipane equally among the 4 rounds, leaving 1-1/2” on edges open. Lay one apple half, cut side down, over each frangipane. Pull up sides of pastry to form a ridge around the apples. Using a pastry brush, apply the apple glaze over the apples, brushing some glaze down inside slices. Brush a little glaze over pastry, too. Bake 20 minutes, till apples are cooked and pastry is golden brown. Remove with spatula to wire rack to cool slightly. Serve with ice cream or whipped cream.