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Apple Frangipane Tart

Submitted By Rabi Shareef (0 Review)
120/120 out of 12 votes
188
From the kitchen of Richard and Jeannine Dorsey - Scottsdale, Arizona, by way of Bon Appetit magazine - February 1999

Timings
30 min(s)
90 min(s)
120 min(s)
This recipe can be serve by Two Persons
Ingredients
  1. 3 Tablespoons (or more) Ice Water
  2. 6 Tablespoons (3/4 stick) Unsalted Butter Chilled Cut Into Small Pieces
  3. 1 Tablespoon Sugar Granulated
  4. 1/4 Teaspoon Salt
  5. 1 Cup Flour All-purpose
Method
  1. Mix flour, sugar and salt in food processor. Add butter; cut in using on/off turns until coarse crumbs form.
  2. Add water. Process until small moist clumps form, adding more water by teaspoonful if dry.
  3. Gather dough into ball; flatten into disk. Wrap dough in plastic. Chill until cold, about 1 hour.
  4. Roll out dough between 2 sheets of plastic wrap to an 11-inch round. Remove top sheet of plastic.
  5. Using bottom sheet of plastic as an aid, invert dough into a 9-inch diameter tart pan.
  6. Remove plastic. Fold overhanging dough in press to form high standing, double-thick sides. Pierce dough all over with a fork.
  7. Freeze 30 minutes.
  8. Preheat oven to 400 degrees F.Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
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