Nut Butter Frangipane Tart
This impressive tart uses nut butter and puff pastry for the easiest fall treat. Dinner party approved! Mix it up with pears or plums to suit your taste.
Yield: 8-10 servings
INGREDIENTS
1 sheet of frozen puff pastry, thawed in fridge
2 Tbsp cream or milk of choice
½ cup Nuts to You Almond Butter or Almond Hazelnut Butter
⅓ cup white sugar
¼ cup unsalted butter, room temperature
1 large egg
½ tsp vanilla extract
Pinch of salt
2–3 baking apples of choice such as Granny Smith or Pink Lady
2 Tbsp sliced almonds
INSTRUCTIONS
Preheat oven to 400⁰F. Line a large baking sheet with parchment paper.
On a lightly floured surface, roll the puff pastry sheet into a 10”x14” rectangle. Place the puff pastry on the baking sheet. Without cutting into the dough, use a knife to lightly score a border 1 inch in from the edge of the puff pastry. Brush the edges of the puff pastry with cream or milk. Set aside.
In a mixing bowl, combine nut butter, sugar and butter. With a hand mixer, beat the ingredients on medium speed until the mixture has lightened in colour, about 2 minutes. Add egg, vanilla and salt, and beat for another 30 seconds until well incorporated. Spoon the mixture onto the puff pastry and level it out within the border.
Remove the apple core by cutting large segments of the apple off of the core. Thinly slice the segments while keeping the slices together. Slightly flatten and fan out each segment, and arrange them onto the frangipane filling. Add sliced almonds onto the parts of the tart where the frangipane peeks through.
Bake for 18–20 minutes until the frangipane is golden brown. Let cool for 15 minutes before slicing and serving.
Leftovers can be stored in the fridge for up to 3 days; gently reheat to serve.
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