Sink your teeth into this tempting French Apple Tart with Currant-Rum Butter that is sure to satisfy your sweet tooth!
Servings: 8
Prep Time: 45 minutesminutes
Cook Time: 1 hourhour
Freeze: 30 minutesminutes
Total Time: 2 hourshours15 minutesminutes
Ingredients
For the Crust:
2cupsof Bob’s Red Mill® All-Purpose Flour
1tablespoonof sugar
½teaspoonof salt
12ouncesof cold cut up unsalted butter
4 to 6ouncesof ice cold water
For the Frangipane:
1cupof Bob’s Red Mill® Almond Meal/Flour
½cupof sugar
5tablespoonsof cut up cold unsalted butter
2tablespoonsof dark rum
1egg
Kosher salt to taste
For the Apples:
3peeled, cored and thinly sliced gala apples
1/3cupof sugar
3ouncesof cut up cold unsalted butter
2tablespoonsof melted apricot jam
Instructions
Preheat the oven to 350°.
Dough: In a food processor, process flour, sugar and salt until combined. next add in the butter and bacon fat and process until the fat is the size of a small pea. At this point add in 1 tablespoon of cold water at a time until the dough moistens up.
Next, sprinkle on some flour to a cutting board and place the pie dough on the floured surface.
Form, do not over work, two dough balls from the pie dough.
Once formed chill immediately in the refrigerator over night or in the freezer for 30 minutes.
Once it is chilled sprinkle more flour onto a surface and roll out the dough balls until they are large enough to fill up a 14" long spring form tart tin.
Lay down one of the rolled out dough balls into the pie tin and set the other aside.
Frangipane: Combine all ingredients together in a food processor and blend until smooth.
Spread the frangipane down into the center of the formed pie dough.
Next, layer on the sliced apples and then sprinkle on the sugar and evenly place on the butter chunks.
Bake in the oven for 60 minutes or until the apples are soft and lightly browned.
Remove the tart from the oven and brush on the apricot jam all over.
Cool to room temperature and serve with optional rum-currant butter and salted caramel ice cream.