Apple and Frangipane Tart

apple frangipane tart (yossy arefi)
apple frangipane tart (yossy arefi)

Let's dust things off here a bit, shall we? Last I checked, we were in the height of summer making berry tarts full of gorgeous warm weather things. Now the air has cooled, the leaves have started to fall and the market is chock full of apples and pears. I have already taken a customary trip upstate to pick apples (and grapes!) and am elbow deep in fall baking projects (and some other fun stuff I will share soon). I have also discovered the russet apple. Actually, I guess it would be more accurate to say that I have finally noticed the russet apple because they have been around since the 1800s. They are pretty unassuming as far as apples go with rough, leathery skin, but the flavor is unbeatable. Beyond that gnarly exterior is super firm white flesh with hints of maple and nuts and I am already dreaming about the crumb topped pie I am going to make with them... If you live in NY, you can find russet apples at the Locust Grove stand on Wednesdays at the Union Square Greenmarket.

The first thing I made with my russets was this wonderfully simple tart from Izy Hossack's new book, Top with Cinnamon. It comes together quickly in one bowl (well, actually it's a saucepan, but you get my drift) and it's gluten free. The original recipe called for sliced plums, which would be totally delicious, but I wanted to put my russets to work so I used one of those instead. I'm sure the tart would be equally lovely with pears or any other fruit, really.

For more fall recipes, check out the round-up I put together last year here.

In other news, I finally joined Steller. If you like, join me there for fun food and travel stories, username:yossyarefi.

p.s. Will any of you NYC folks be participating in Enid's annual Apple Pie Contest on October 19 Maybe I'll see you there...

Apple Frangipane Tart

adapted from Top with Cinnamon by Izy Hossack

90 grams (3 ounces, 6 tablespoons) unsalted butter

140 grams (5 ounces, 2/3 cup) granulated sugar

4 tablespoons maple syrup

1 egg

1/2 teaspoon almond extract

1/4 teaspoon salt

1/4 teaspoon baking powder

95 grams (3 1/4 ounce, 1 cup) ground almonds

70 grams (2 1/2 ounces, 3/4 cup) oat flour

1 large baking apple, sliced thinly

1 tablespoon confectioner's sugar

Preheat oven to 180ºC/350ºF. Grease and line a 7x10 or 8x8 inch baking pan with parchment. I used a 10-inch tart pan that worked well. Don't skip the parchment paper!

Melt the butter in a saucepan. Remove from heat and stir in the sugar and syrup. Beat in the egg, almond extract, salt and baking powder. Stir in the almonds and oat flour until smooth.

Pour the batter into the prepared pan and arrange the apple slices on top in a decorative pattern. Bake the tart for 25-30 minutes until golden. Cool the tart for 15 minutes then dust with the confectioner's sugar and serve warm or at room temperature.

apple frangipane tart (yossy arefi)
apple frangipane tart (yossy arefi)
apple frangipane tart (yossy arefi)