French Apple Tart

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Dough:

1-1/3 cup flour
1/2 tsp salt
1/2 cup soft butter
1 egg yolk
3-4 tbsps. cold water

Mix altogether, wrap and chill 30 minutes.

Frangipane:

1/2 cup soft butter
1/2 cup sugar
1 egg and 1 yolk
1 tbsp apple juice (or brandy)
2/3 cup ground almonds
2 tbsps flour

Blend the butter and sugar till light. Mix the flour with the almonds. Add the egg, yolk, juice and almonds and blend well. Set aside.

Remove dough from refrigerator and roll to fit a tart pan. Dock the dough. Refrigerate the shell again for 30 minutes.

Remove shell, spread the frangipane mixture on top of the shell.
Peel and core about 4 sweet apples and arrange slices overlapping on top of the frangipane, covering it all.

Bake in a 400 degree oven for 15 minutes. Turn temperature down to 350 and bake another 10 minutes. Remove from oven and sprinkle top of tart with about 2 tbsps sugar.

Return tart to 350 degree oven and bake another 10-12 minutes or until lightly browned on top. Remove and cool to room temp before cutting.

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