APPLE PUFF PASTRY TART

I've recently taken a liking to a blog called Zen Can Cook. It is very french and very fabulous. So upon browsing his recipe library, I found one involving apples and frangipane and I fell in love. I had some puff pastry in the freezer and took a shot at it! Let me tell you, it is yum.

Also, in terms of the recipe, I tend to "eye" my measurements and go with the flow of things. I will try to keep the measurements below as accurate as possible, but I highly encourage you to go with the flow as well. Sometimes, that's how you make a good recipe even better!

Recipe for Apple Puff Pastry Tart

Adapted from Zen Can Cook

For the puff pastry:

1 roll puff pastry

1 egg

For the frangipane:

3/4 cup almonds

a little less than 1/4 cup granulated sugar

1 tbs brown sugar

2 tbs flour

1 egg

2 tbs softened butter

For the apples:

1 1/2 granny smith apple, sliced thinly

1 tbs butter

1 tbs granulated sugar

a few dashes of cinnamon

Thaw the puff pastry roll as directed. Set the oven at 375.

For the frangipane:

In a food processor, blend the almonds and both kinds of sugar until the almond is essentially powdered. This takes about 2 to 3 minutes. Proceed by adding the butter and blending again. Add the egg and blend. Finally, add the flower to thicken, and blend. Taste it, it's awesome. Roll out the puff pastry into a square; spread the frangipane onto the pastry, being sure to leave a the edge clean for the crust. If you have some remaining frangipane, Zen says you can freeze it for future use. I had about a tbs left and ate it... it's too good.

Apples:

Layer the apples over the frangipane, also being sure to leave room for the crust. Heat the butter and paint it over the apples. Mix the sugar and cinnamon together and sprinkle over apples. For the finishing touch, beat the last egg, and paint it over the crust so that it becomes beautifully golden as it bakes.

Bake for about 20 to 25 minutes. Slice, and enjoy!