Petite Violette’s Tarte au Pommes recipe

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Petite Violette’s Tarte au Pommes

• 1/4 cup sugar, plus additional for sprinkling over apples
• 1/4 cup almond flour   
• 4 tablespoons unsalted butter, softened
• 1 egg yolk
• 2 medium Granny Smith apples (about 3/4 pound)
• 1 ready-made 10-by-15-inch sheet puff pastry

1. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. Make frangipane: In a small bowl, stir together sugar, almond flour, butter and egg yolk.
3. Peel and core apples. Cut each apple in half through the stem end and cut into 1/8-inch thick slices.
4. Unroll puff pastry and cut sheet in half lengthwise, then cut each half into five 3-by-5-inch rectangles. Transfer five rectangles to each prepared baking sheet, leaving a 1-inch space between rectangles.
5. Using an offset spatula, spread each rectangle with a thin layer of frangipane, about 1 tablespoon per rectangle.
6. Shingle apple slices over frangipane and sprinkle lightly with sugar. Reserve any remaining apple slices for another use.
7. Bake 15 minutes or until pastry is golden and apples are lightly browned.
8. Remove from oven and serve warm.