Apple Almond Frangipane Tart

French Apple Almond Frangipane Tart
Adapted from Williams-Sonoma and Epicurious

For the crust
1 egg yolk (up to 2 if needed)
2 tbsp cold water
1 tsp vanilla extract (sub Calvados or brandy)
1 1/4 cups all-purpose flour
1/3 cup sugar (reduce to 2 tbsp)
1/4 tsp salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes

For the frangipane filling:

1 1/4 cups blanched slivered almonds, lightly toasted (ok to sub almond flour)

3/4 cup sugar

1/8 tsp kosher salt

2 large eggs, lightly beaten

1/2 tsp vanilla extract

1/2 tsp almond extract

3 tbsp unsalted butter, melted (reduced from 6 tbsp)

4 Pink Lady apples, cored, halved lengthwise and sliced 1/8 inch thick on a mandoline

1 tbsp fresh lemon juice

2 tbsp sugar for topping

1/4 cup apricot preserves, warmed and strained through a fine-mesh sieve

In a food processor, combine the flour, sugar and salt and pulse to blend, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Add the egg yolk, water, and vanilla.  Pulse until the dough forms a ball.  Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.

Preheat oven to 400°F.  On a lightly floured surface, roll out dough into an 11-inch round about 1/8 inch thick. Fold the dough in half and carefully transfer to a 9 1/2-inch round tart pan. Press the dough firmly and evenly into the pan, ensuring that the sides are not too thick. Run the rolling pin over the top to trim the dough. 

Line the tart shell with parchment paper and fill with pie weights (or dried beans). Bake the tart shell until the edges start to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, about 10 minutes more. Transfer to a wire rack and let the tart shell cool completely.

Reduce the oven temperature to 350°F.

In a food processor, combine the almonds, the 1/3 cup sugar and the salt and process until the almonds are finely ground. Add the egg, vanilla extract, almond extract and melted butter and process until the mixture comes together. Pour the frangipane into the cooled tart shell and smooth with a rubber spatula.

In a bowl, stir together the apple slices and lemon juice. Arrange the slices, overlapping concentric circles from outside rim in, on top of the frangipane and sprinkle evenly with the 2 Tbs. sugar. Bake until the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the tart cool completely, then brush the apples with the apricot preserves.