Apple Tarts with Almond Frangipan

Ingredients

• 8 ounces almond paste
• 1 1/2 ounces granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 2 large eggs
• 3/4 ounce bread flour
• 1/2 teaspoon almond extract (optional)
• 8 large Granny Smith apples (or Braeburn apples)
• 8 puff pastries (8-inch circles)
• Vanilla sugar for topping
• 3 eggs for egg wash
• 1 cup butter, melted

Directions

1. In a mixer with the paddle attachment, beat the almond paste with the sugar until combined.
2. Add the butter and mix well.
3. Add the eggs, one at a time until they are completely incorporated.
4. Blend in the almond extract and the flour into mixture.
5. Cut out 8 8-inch circles of puff pastry.
6. Using a 6-inch diameter plate on top of each pastry circle, use the tip of a sharp knife and trace around the plate without going all the way through the pastry.
7. Spread about 2-3 tablespoons of the frangipan inside the 6 inch circle.
8. Turn the apple on its side and slice the apples as thin as possible.
9. Arrange the apple slices in concentric circles in the inside of the 6–inch circle. Each tart should get 1 whole apple.
10. Brush the apples with melted butter and generously sprinkle with vanilla sugar.
11. Brush the outside rim of the tart with the egg wash.
12. Bake at 425 degrees F for 20 minutes.
13. Reduce the temperature to 350 degrees F for 20-25 more minutes or until the tarts are golden brown and the puff pastry is cooked all the way through. Serve warm with Vanilla ice cream or lightly whipped vanilla bean cream.