This nutty apple frangipane tart is a delightful fall dessert that combines an easy-to-make press-in crust and a not-too-sweet almond-based filling.
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For many, apple season means apple pie. It’s a September tradition that goes along with apple picking on a sunny Sunday afternoon. Growing up, my parents would bring us up to Île d’Orléans, a rural island just outside the city, to pick a huge bag of apples that my mom would then transform into apple pies, crumbles, butters, and so on. You could say apple season is embedded somewhere in my DNA, just like maple season.
As an adult, I’ve created my own traditions, and now one of my favorite pies to make is a frangipane tart. I use a press-down crust, which is way easier and quicker than making my own pie pastry. I find the flavor of almonds to be a blank canvas of sorts, and I’ve topped frangipane tarts with many different fruits over the years, including cherries, peaches, apricots, pears, oranges, and plums. But the one I most often go back to is apples. Almonds and apples are perfect for each other! The combination makes such a spectacular dessert.
I usually serve this tart warm with vanilla bean gelato (you can substitute ice cream, of course) but this year, I served it with homemade butterscotch sauce and I’m afraid there won’t be any turning back. The tart on its own is not too sweet: it’s a dessert you could have as a guilt-free afternoon snack or along with brunch. Drizzling it with butterscotch sauce elevates it to full-on decadence—which is sometimes just what one needs on a cool fall night.
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