I just love this time of year with all the various type of apples. Is it just me, or are you also surprised each year on how many kind of apple varieties seem to pop up into the super market? I had heard about this particular variety last year so I went on a hunt this year. And by a hunt, I’m not kidding… Unfortunately I found out by some weird cruel joke that this little rouge gem has a short harvest life. Life can be so mean sometimes! None the less, my hauty tauty shi shi (high end super market) here in the Phoenix Valley (AJ’s) carried them. I finally got smart and called the produce department first to check. Yatzee! I snagged them and quickly wrapped them in a Debbie Meyer green bag to preserve their precious life!!!
Side note: If you don’t know about Debbie Meyer green bags– you need to buy them- they extend any produce for DAYsssssss. Anyway, I digress…back to the apples. The “pink pearl” is the apple that I swear has been kissed by God. It’s beauty is so unique. Some are light pink inside and some are down right fuchsia color. Are they not the coolest thing?! Can you tell I’m totally geeked out about them? They taste amazing too; they are kind of a cross between a Granny Smith and a Gala; tart but a little sweet at the same time. They are crisp and hold their texture when used in baking. The outside of the skin is thin and has a yellowy green color.
Pink Pearl Apple Tart with Frangipane
You will need a sheet a puff pastry. *Try to find the type that is all butter. I like Dufour brand.
Note: The typical brand you find in the grocer that is Pepperidg***** is NOT all butter. I sadly found this out when I was in pastry school years ago. I never knew. Just an FYI.
4-5 Sweet-tart apples, peeled, and sliced thin
1/4 C unsalted butter (room temp)
1/4 C granulated sugar
1 egg (room temp)
1/2 Cup blanched almond flour
1/4 tsp. pure almond extract
*Egg wash for baking (one egg whisked with a fork)
*powdered sugar for serving
In a medium bowl: cream the butter, sugar, and salt together until smooth. Note: [A hand mixer is best]. Add the egg and beat until combined. Stir in the almond flour and extract and then beat just until combined. Note: If you over beat the mixture can separate. If you like your frangipane a little more smooth you can use the food processor just make sure to not over process or it can separate.
Thaw the puff pastry. Unfold and pinch any folds together with your fingers or gently roll with a rolling pin to smooth out creases. Preheat oven to 400 degrees F. Place the puff pastry onto a baking sheet lined with parchment paper. Score a 1 inch border around the perimeter of the puff, but don’t go all the way through the pastry. Spread the frangipane filling evenly onto the pastry but stay within the border. Shingle the apples tightly nestled on top of the filling and then sprinkle generously with granulated sugar. Brush the border with egg wash. Place the entire assembled tart on the sheet pan in the freezer for 10 minutes to chill prior to baking. (Puff pastry always needs to be very cold when it goes into the oven to ensure you get that great rise). Bake in preheated oven for 25-30 minutes until border is golden brown. Allow to cool slightly. Serve with a sprinkling of confectioners sugar. Note: the tart is best served the day it is made as the filling tends to soften the pastry.