Weigh out the ingredients
I
For the shortcrust pastry, you'll need flour, powdered sugar, salt, butter, milk, and egg yolk.
Weigh out the ingredients
II
For the frangipane filling, you'll need almond flour, flour, sugar, butter, salt, egg, egg yolk, vanilla, and almond extract.
In a medium bowl combine the flour, powdered sugar, and salt. Cut the cold butter into the dry ingredients until pea sized pieces are left. Whisk together the egg yolk and milk. Add to the dough, and mix until cohesive dough forms. Shape into a disk, cover with plastic wrap, and chill for at least one hour or overnight.
Make the shortcrust pastry
III
On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. Chill for an additional hour. Dock the dough, line it with aluminum foil, then fill with pie weights. Bake for about 16-18 minutes.
Par-bake the shortcrust
IV
In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy. Mix in the egg, egg yolk, and extracts until fully combined. Then, add in the flours and mix until fully combined.
Make the frangipane
V
Using an offset spatula, spread the frangipane into the cooled shortcrust pastry.
Assemble the tart
VI
Arrange the apple slices on top. Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.
Assemble the tart & bake
VII
Allow the tart to cool completely at room temperature in the pan for at least one hour. Remove from the pan, then dust with powdered sugar, and serve.
Enjoy!
VIII