Apple Frangipane
Frangipane was invented by a sixteenth-century Italian nobleman living in Paris, France, thereby setting up the age-old question of whether it is French or Italian. Mostly I think its almond-scented cream is quite heavenly in many different preparations. It is frequently used to make a French tart lined with pastry dough before spreading on a layer of this rich cream. Here I have omitted the pastry dough and placed apple slices onto the frangipane. Never fear. The results are ever as alluring. Choose granny smith apples for a tart flavor or golden delicious apples for a sweeter touch. Serve is warm or cold.
granny smith apples for tart flavor or golden delicious for a sweeter flavor
6 servings
INGREDIENTS:
1 tablespoon room temperature butter
6 tablespoons cold butter
⅔ cup allulose or granulated sugar
¾ cup finely ground almond flour
1 tablespoon arrowroot
1 egg
1 egg white
1 teaspoon vanilla extract
1 teaspoon almond extract
⅛teaspoon kosher salt
3 very small golden delicious or granny smith apples, peeled, quartered, cored
1 tablespoon apricot jelly or jam
DIRECTIONS:
1. Preheat the oven to 375°F. Smear the room temperature butter evenly in a glass or ceramic pie pan.
2. Process the cold butter and sugar in a food processor until smooth. Add the almond flour and mix until smooth. Add the egg, egg white, vanilla, almond extract, and salt and process until smooth and well blended.
3. Spread the frangipane mixture evenly in the prepared pie pan.
4. Cut each apple half horizontally into six equal slices. Slide each apple half onto the frangipane mixture. Press and spread the apple slices slightly. Bake for twenty to twenty-five minutes until the frangipane is golden brown and puffy. 1. Remove from the oven and brush the apricot jelly on the apple slices. Cool before slicing into six equal pieces.
Apple Frangipane
Ingredients
- 1 tablespoon room temperature butter
- 6 tablespoons cold butter
- ⅔ cup allulose or granulated sugar
- ¾ cup finely ground almond flour
- 1 tablespoon arrowroot
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅛teaspoon kosher salt
- 3 very small golden delicious or granny smith apples, peeled, quartered, cored
- 1 tablespoon apricot jelly or jam
Instructions
- Preheat the oven to 375°F. Smear the room temperature butter evenly in a glass or ceramic pie pan.
- Process the cold butter and sugar in a food processor until smooth. Add the almond flour and mix until smooth. Add the egg, egg white, vanilla, almond extract, and salt and process until smooth and well blended.
- Spread the frangipane mixture evenly in the prepared pie pan.
- Cut each apple half horizontally into six equal slices. Slide each apple half onto the frangipane mixture. Press and spread the apple slices slightly. Bake for twenty to twenty-five minutes until the frangipane is golden brown and puffy. Remove from the oven and brush the apricot jelly on the apple slices. Cool before slicing into six equal pieces.
Nutrition Facts
Calories
348.98Fat (grams)
21.32Sat. Fat (grams)
9.30Carbs (grams)
36.23Fiber (grams)
3.34Net carbs
32.89Sugar (grams)
30.84Protein (grams)
4.99Sodium (milligrams)
182.58Cholesterol (grams)
66.60The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.