Almond Apple Tart with Apricot Glaze

INGREDIENTS

  • 1 lb green apples

Pate Sucre

  • 28.5 oz butter, 65-70'F

  • 14 oz granulated sugar

  • 2 eggs, 65-70'F

  • 4.5 egg yolks, 65-70'F

  • 1 tsp salt

  • 20 oz bread flour

  • 20 oz pastry flour

Almond Cream Filling

  • 200 g butter, 65-70'F

  • 200 g sugar, granulated

  • 165 g eggs, 65-70'F

  • 200 g almond flour

  • 30 g A.P. flour

  • 10 g rum, dark

Apricot Glaze

  • 2 lb apricot jam

  • 2 lb neutral gel

  • 2 lb water

Directions

Pate Sucre

  1. In a 20 qt mixing bowl, place the butter and sugar.

  2. With a paddle, cream the mixture until properly aerated.

  3. Add the eggs (25% at a time), scrape after each addition.

  4. Sift the dry ingredients together.

  5. Add the dry ingredients all at once.

  6. Mix on low speed until almost combined.

  7. Place in cooler until completely chilled (24 hours)

  8. Roll/ shape as desired

BAKING:  350 deck or 325'F Convection

Almond Cream Filling

  1. Cream  the butter and the sugar. 

  2. Add the eggs Very slowly to avoid lumps.  Scrape

  3. Add the flour and the almond flour.

  4. Mix to incorporate

  5. Add the rum

Apricot Glaze

  1. Bring all ingredients to a boil while stirring

  2. Store in cooler

  3. For Use:  Bring back to a boil and apply immediately.

Forming Tart

  1. Shape and prebake Pate Sucre in tart molds

  2. Pipe almond cream into tart shells

  3. Peel, core, and slice green apples to place on top of almond cream

  4. Bake at 325F until golden

A favorite of

Jessica Sigmundsson