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1
To make Frangipane: Cream the sugar and butter.
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2
Beat in the egg and vanilla extract until smooth.
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3
Add the almond meal and flour and beat until it forms a smooth paste.
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4
Transfer to a small bowl, cover and refrigerate.
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5
To make the Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
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6
Add the butter and process until the mixture resembles coarse meal.
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7
Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched.
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8
Add remaining water, if necessary.
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9
Do not process more than about 30 seconds.
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10
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour.
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11
Once the pastry has chilled sufficiently, place on a lightly floured surface.
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12
Roll the pastry into a 13 inch circle.
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13
Lift and turn the dough when rolling so it does not stick to the counter.
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14
If it gets too soft and starts to fall apart when rolling, put dough back in the refrigerator for 10 minutes to firm up.
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15
Transfer the circle to a baking sheet that has been lined with parchment paper, cover with plastic wrap, and return it to the refrigerator for about 15 minutes.
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16
Remove the chilled pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch border.
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17
Cover and return to the refrigerator while you prepare the apples.
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18
To Assemble Tart: Preheat oven to 375 degrees F.
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19
Arrange the apple slices evenly over the frangipane layer, again leaving a 2 inch border.
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20
Fold the 2 inch border of pastry up and over the apples, seal any cracks, and brush the pastry crust with the melted butter.
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21
Pour any leftover butter over the apples.
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22
Sprinkle about 3 tablespoons of sugar over the crust and apples.
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23
Bake the tart for 50 to 60 minutes or until the apples are cooked and the crust is golden brown.
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24
Remove from oven and place on a wire rack to cool.
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25
Serve warm or at room temperature with vanilla ice cream or softly whipped cream.
