Apple-and-Black-Walnut-Frangipani Tart
- 1 3/4 cups flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 7 tablespoons cold unsalted butter, diced
- 1 large egg, beaten
- 1 1/2 cups black-walnut frangipani
- 5 apples, preferably tart ones like Granny Smiths or Crispins
- 2 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 13 cup apple jelly
- 6 tablespoons ground walnuts
- Powdered sugar
- To make the dough, put the flour, sugar and salt in a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add the egg and pulse until the dough begins to pull away from the sides of the bowl.
- (Add water a teaspoon at a time if the dough seems too dry.)
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ease it into a 10-inch tart pan.
- Trim the edges.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees.
- Spread the chilled crust with the frangipani.
- Peel, halve, core and thinly slice the apples.
- Fan the apples over the frangipani.
- Combine the sugar and the cinnamon in a small cup, mix well and sprinkle over the apples.
- Bake until the crust is browned and the apples are soft, about 40 to 50 minutes.
- Remove from the oven and cool.
- Remove the tart from the pan.
- Warm the apple jelly in a small saucepan over low heat until it is just melted.
- Brush the hot jelly over the surface of the tart.
- Brush the crust with jelly and dust the crust with ground walnuts.
- Dust the crust again with powdered sugar.
- Slice and serve.
flour, sugar, salt, cold unsalted butter, egg, blackwalnut, apples, sugar, ground cinnamon, apple jelly, ground walnuts, powdered sugar
Taken from cooking.nytimes.com/recipes/6738 (may not work)