Apple-Cardamom Frangipane Tart

Jun. 19

Pretty Tarts are not to be feared. Repeat this – Pretty Tarts are not to be feared. They may look unapproachable, finicky, and impossible to recreate. But I’m here to tell you that if I can do this, I pinky-promise that you can too. And how amazing will it be to create something that is almost as beautiful as it is delicious? It’s pretty darn amazing. Get it? “Pretty” darn amazing? Funny, right? You with me still?? Okay, on to the tart…

All-Butter Pie Dough

Dough with flour and rolling pin on a table.

The first thing a Pretty Tart needs is a flaky, delicious, all-butter, all-the-time, pie crust. This is the vessel that holds all the beauty, so you need to make it sturdy, yet flaky, buttery and melt-in-your-mouth-y. This pie dough recipe has been my go-to for years. It is a tried-and-true recipe from America’s Test Kitchen, an authority on all things baking. My motto is if it ain’t broke, don’t fix it. There was no need to re-invent the wheel with this one. If you want a pie dough recipe that works like a charm every, single, time, then give this a try. I promise it won’t disappoint!

Cold Butter equals Happy Pie

This should be the mantra for a well-made pie dough. Cold Butter equals Happy Pie. Repeat this three times. And then put your butter in the freezer. Yes, the freezer. It’s cold in there. And that’s what we want. Cold butter. Got it? Ok, moving on.

Pie Dough Can Smell Your Fear

The first step to the one-and-only-pie-dough-recipe-you’ll-ever-need is to remind yourself that pie dough can smell your fear. Yes, it’s that good. It will grab hold of your fear and internalize it to create a shrunken, cracked, misshapen mass that is not worthy of the beautiful filling you’re about to create.

Use a Food Processor

The second step is to grab your food processor. We’re using this trusty kitchen appliance to ensure that we don’t over-heat the butter and turn this beautifully flaky crust into a tough and gummy mess. Pulse 1 1/2 cups flour, sugar and salt, then add the cubed butter and process until a mass of dough forms around the food processor’s blade, about 45 seconds. After carefully breaking the mass into small, 2-inch chunks, add the remaining flour and pulse (and I’m talking a pulse of “one-Mississippi”, not hit-pulse-and-start-day-dreaming-and-over-mix-your dough) until the mixture has the appearance of crushed crackers and peas. You want some of the pieces to be about 1-inch in size, but most pieces will be much smaller. This is typically accomplished after 4 or 5 pulses.

Add Grated Butter

Transfer the mixture to a large bowl and add the grated butter. For a deliciously flaky crust, we want to be able to see some butter pieces, and that’s where the grated butter comes in. When the butter melts in the oven, it leaves small pockets in the dough. Then, as the water in the dough turns to steam, it expands the small gaps and creates layers of flaky crust. Sounds delicious, right? That’s because it is:). Gently toss the grated butter (with minimal hot-little-hand action) until the butter is coated with flour.

Use Ice Water

Sprinkle 1/4 cup ice water (water with a few ice cubes in it that has been chilling in the freezer for 5 to 10 minutes) over the dough mixture and toss with a rubber spatula. Gently and quickly press the dough together with the side of your spatula until the mixture forms a ragged (not over-mixed) mass. Divide the dough in 2 equal portions and transfer to a sheet of plastic wrap. Working with one portion at a time, lift the side of the plastic wrap up and over the dough, gently pressing down onto the dough to form a solid mass. Don’t dilly dally here – you don’t want to over-heat the butter that you have worked so hard to keep cold. Remember – Cold Butter equals Happy Pie.

Let it Rest

We all love a little R&R, and your pie dough is no different. Refrigerate your dough for at least 2 hours or up to 2 days (love a little plan-ahead-baking). Let your chilled dough rest at room temperature to soften slightly, about 15 minutes, before rolling it out. You want to find the sweet spot between a dough that is too cold (and cracks when you start rolling it), and a dough that is too warm (and so the butter melts into the dough, losing the flake-forming pockets you worked so hard to create). I find a 15-minute rest on the counter does the trick.

Giver a Roll

This step is a crucial one in creating the flaky crust we’re going for. Remember the Pie Dough Mantra? Repeat it to me so I know we are on the same page. Yes, Cold Butter equals Happy Pie. When rolling out your dough, you want to make sure that you are not heating up the butter too much or over-working the dough. This will make for a tough and gummy crust, which plays no part in our Pretty Apple Frangipane Tart. I like to roll out my dough between two pieces of parchment paper – this ensures that the dough doesn’t take on more flour than it needs, which can significantly change the texture of the dough.

To properly roll out the dough, start at the centre and work your way out (think up towards twelve o’clock), then rotate the dough 90 degrees and again, roll away from you (up towards twelve o’clock). Continue to roll the dough in one direction, rotating the dough, until you reach 11 inches in diameter (about 1/8 inches thickness). Peel the parchment paper away from both sides of the dough from time to time, as you roll, to ensure that it isn’t sticking. If your dough seems to be getting too hot at any point (you can tell if it starts to stick to the parchment), then just pop it in the freezer for 10 minutes and keep on keepin’ on.

Transfer the Dough to the Pie Plate or Tart Pan

Transferring dough to your pie plate or tart pan may seem scary at first. But I promise if you follow these few steps, you’ll become a pro in no time. Peel the parchment away from the top side of your dough, then flip the dough over and peel the parchment away from the bottom. While holding your rolling pin in the centre of the dough, carefully fold the left side over onto the right side. Gently lift up your rolling pin (with the pie dough resting on it) and centre it over your pie plate. Unroll your dough into the pie plate and you’re almost there!

Working your way around the pie, gently lift up the edges of the dough, letting it fall into the corners of the pie plate or tart pan. If you are using a pie plate, trim the overhang to 1-inch beyond the lip of the pie plate. Tuck the edge of the dough under itself and crimp the dough evenly around the edges. If you are using a tart pan, trim the overhang to 1-inch beyond the lip of the pan and fold the overhang back into the pan, pressing the overhang against the sides of the dough (to form a double, sturdy layer of dough).

Use the thumb and index finger of your left hand to pinch the dough against the sides of the pan (the thumb will be pushing against the dough from the inside of the pan and the finger will be pushing against the tart pan from the outside of the pan), and the thumb of the other hand to press down on the dough from the top. This creates a beautifully even outer edge that will be sure to impress! Wrap loosely in plastic wrap and freeze until firm, about 30 minutes.

Frangipane

While your dough is chilling, it’s time to make your frangipane. Frangipane may sound like a super-fancy filling (and when some people hear fancy, they think hard), but this may very well be the most uncomplicated and easiest pie or tart filling you have ever made. Frangipane is an almond-based filling, made up of nuts, butter, eggs and sugar. Sounds pretty do-able, right? Well, that’s because it is. Once you have this simple recipe down-pat, you’ll be able to impress your family and friends at the drop of a hat. It’s versatile and delicious. So, let’s do this thing.

In a small bowl, whisk together the almond flour, all-purpose flour, cardamom, cinnamon and salt. In a spouted measuring cup, whisk together the egg, yolk, and vanilla. Add butter to your stand mixer (fit with paddle attachment) and mix on medium/high until soft and lightened in colour (about 1 minute). Slowly add the sugar and continue to mix until creamed together (about 2 minutes more). With the mixer still running, add the dry ingredients and the wet ingredients, alternating between the two, beating continuously between additions. Set aside while blind baking the pie dough.

Blind Bake your Dough

Preheat your oven to 400 degrees F, with rack in middle position. Remove pie shell from freezer and place on a rimmed baking sheet. Line the chilled pie shell with a double-layer of tin foil, ensuring that the foil covers the edges of the pie plate. Fill pie shell with pie weights or dried beans and place in oven. Bake for 5 minutes, before reducing oven temperature to 350 degrees F. Bake until edges are set, and base of pie is just beginning to turn golden and doesn’t puff up when tin foil is lifted, about 25 to 30 minutes. Every oven differs (in temperature and temperament), so check your crust at the minimum time and keep checking every 5 minutes until ready. Remove pie weights and continue to bake crust until golden brown, about 10 to 12 minutes longer. Set aside to cool on a wire rack.

Pie Dough Roses

Pie Dough Rose Assembly

While your pie crust is blind-baking, roll out your second piece of dough, as described above. This will be used to make our Pie Dough Roses – an important part of the “pretty” in our Pretty Apple Frangipane Tart! Pie dough roses are not as difficult to make as they appear to be. They are actually embarrassingly easy – but maybe don’t share this secret…

Cut a bunch of 2-inch circles from your pie dough. On a lightly floured surface, lay out 4 or 5 circles in a row, slightly overlapping each other (see photos). Gently press the overlapping areas of dough with your fingertip. Beginning with the circle at the bottom of your row, gently roll them up into a tight log. Remember, pie dough can smell your fear so don’t be afraid…laugh in the face of your pie dough, and it will behave. If your pie dough circles are getting warm at any time (and sticking to the surface), place in freezer for 15 minutes before proceeding.

Cut the centre of the log shape to reveal two roses. Gently fan out the “petals” of the rose. See?! Easy peasy, right? Repeat with remaining circles, making as many roses are your heart desires. You can also create leaves from excess dough, using specialty leaf cutters or taking it old-school and free-handing it. Place roses and leaves in the freezer until you are ready to assemble your tart.

Support for pie and apple roses

Also from the second piece of dough, cut 12 strips (about 1/4 to 1/2-inch wide). On a piece of parchment paper, create pie dough twists that will act as the support for your pie roses and apple roses. Line two strips side-by-side and pinch the tops together. Then carefully twist the pastry strips, weaving them into one another. Chill the dough for 10 minutes if it is becoming too soft at any point. Once you have created your twists, place in freezer to firm up.

Apple Roses

Apple slices in the forms of roses on a wooden cutting board.

Apple Rose Assembly

The same theory we applied to the Pie Dough Roses applies to your Apple Roses. These are a beautiful way to adorn any pie or tart, and require the same amount of skill as the pie dough roses, as in – not much!

You do need to prep the apples, though, which takes a little time, but is well-worth it. Fill a large pot with water and bring to a gentle simmer. Add the juice of one or two lemons (this helps ensure that your pretty apple roses don’t turn brown). Core and peel 5 to 6 apples, and cut them in half vertically. Slice each half cross-wise to a width of 1 mm, or as thinly as possible. I carefully use a mandolin (and a chef glove!) to achieve super thin slices of apple. Prepare work station with a few layers of paper towel.

Submerge apple slices in water and allow to soften (approximately 30 seconds). Check to see if the apples are ready to roll (get it, ready to roll?) by bending a slice – if it cracks, it needs more time. If it is pliable and easy to roll, then it is ready to go! Carefully remove apple slices from simmering water and transfer to paper towels. Blot dry. As with the pie dough roses, line 5 or 6 pieces of apples in a row, overlapping each piece by half. Starting with the bottom slice, gently roll the apples into a log. Place upright onto paper towels and repeat with remaining apple slices. If your apple roses are unrolling at any point, you can use a toothpick to secure until you are ready to place in your frangipane.

Apple slices in the form of roses on a wooden cutting board.

Apple Filling

Using the same method as above, core, peel, slice and blanch the remaining apples (approximately 8 to 10). These will be used to fill your tart. Once pliable, lay 5 or 6 pieces on top of one another and bend into a fan-shape. Repeat with remaining apple pieces, laying the apple fans on your paper towel until ready to assemble.

Putting it all Together

Big tart made out of apple slices in the form of roses.

Put the “Pretty” in this Pretty Apple Frangipane Tart

Preheat your oven to 350 degrees F, with rack in middle position.

Once your pie dough decorations and your apples have been prepped, your pie dough twists are chilling, and your blind-baked crust has cooled, you are ready to put it all together! Pretty Apple Frangipane Tart, here we come!!!

Spread the frangipane evenly across the prepared, blind-baked tart shell. Begin by placing your fanned apples (not the roses yet!) in concentric circles around the edge of the pie shell, gently pressing the apples into the frangipane to secure.

Once enough apples have been added to cover the surface of the frangipane, remove your pie dough twists from the freezer and gently transfer them to the top of one side of our tart. Gently trim the edges of the twists so that they are flush with the side of the pan and press the twists against the blind baked shell so that they adhere to the edge.

Set your pie dough roses, apple roses and leaves (if using) on top of the pie dough twists, putting the “pretty” in your Pretty Apple Frangipane Tart.

When finished decorating, place pie shell in freezer while you make the cinnamon-cardamom simple syrup that we are going to brush onto the apples.

Make a Cinnamon-Cardamom Simple Syrup – the finishing touch!

Boil water, sugar, cinnamon and cardamom together until reduced and thickened, about 10 minutes. Allow to cool for 5 minutes before removing the pie from the freezer and brushing the syrup over all exposed apples (roses and fanned apples).

Brush the pie dough roses with an egg wash (a mixture of an egg yolk and a few drops of water). Sprinkle the tart with a light dusting of granulated sugar.

Bake, bake, bake!

Loosely cover the tart with tin foil and place on a rimmed baking sheet. Bake until the pie roses are golden brown and the apples are softened and caramelized, about 1.5 hours to 2 hours. Baking this tart while covered with foil helps ensure that the pretty decorations don’t burn, and it also helps intensify the flavour of the apples and the simple syrup. Every oven differs, so start checking the tart after 1 hour, and continue to check every 20 minutes or so until ready. Allow tart to cool for 30 minutes to an hour before slicing.

LET’S GET BAKING because this Pretty Apple-Cardamom Frangipane Tart is:

PERFECTLY SWEET

DELICIOUS

COMFORTING

IMPRESSIVE BUT DO-ABLE!