English Countryside Apple and Almond Tart

Ingredients

• 1 cups flour, sifted
• 1 cup unsalted butter, cold, diced
• 2 tablespoons ice water
• 1 tablespoon granulated sugar
• 1 teaspoon salt

• 3 cup almond flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

• 3 medium apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon apricot jam

1. 01
   To make the pastry crust, combine sifted flour, sugar, and salt in a bowl. Add the cold, diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
2. 02
   Add ice water a tablespoon at a time, mixing gently until the dough just comes together. Form a disk, wrap in cling film, and refrigerate for at least 30 minutes.
3. 03
   Preheat the oven to 350°F (180°C). Roll out the chilled pastry on a floured surface and line a 9-inch tart tin. Trim the edges and prick the base with a fork.
4. 04
   Blind bake the pastry shell for 10 minutes using pie weights or dried beans. Remove weights and bake for another 5 minutes until lightly golden. Set aside to cool.
5. 05
   For the frangipane, cream the softened butter and sugar together until light and fluffy. Gradually add the beaten eggs, almond flour, and vanilla extract, mixing until smooth.
6. 06
   Spread the frangipane evenly over the cooled pastry shell.
7. 07
   Toss the sliced apples with lemon juice to prevent browning. Arrange them in concentric circles over the frangipane layer.
8. 08
   Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is set and the apples are tender.
9. 09
   Heat the apricot jam slightly and brush over the warm tart for a shiny glaze.
10. 10
    Allow the tart to cool slightly before serving. Enjoy it warm or at room temperature.