Apple Frangipane Tart

Jenna tweeted a photo of this apple tart I made a few weeks ago and so many of you wanted the recipe so here it is. It’s similar to this Plum Almond Tart I posted years ago except with apples that we picked from apple picking instead of the plums. We paired it with homemade caramel ice cream which is the perfect fit to this tart, but any ice cream will do. Because really, what goes better together than ice cream and apple tart?

Apple Almond Tart (makes one 11-inch tart)

One 11-inch tart shell, pre-baked (use the instructions and ingredients from this recipe)
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup all-purpose flour
2 ounces finely ground almonds
1 teaspoon almond extract
3-4 apples, peeled and sliced 1/8-inch thick (any variety of apple that you would use in a pie would do just fine)

Preheat the oven to 325 degrees. Beat the butter and sugar together in an electric mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the eggs, beat for one more minute. Finally, beat in the flour, almonds, and almond extract, stopping to scrape the sides of the mixing bowl if necessary. Spread this mixture in an even layer into the baked tart shell. Begin arranging the sliced apples around the side in overlapping concentric circles, until the entire top of the tart is covered. Bake for about 30 minutes, or until the center of the tart is firm and fully cooked. Remove from the oven and cool completely before slicing.