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Ingredients
    For the tart

  • 1 ¼ cups All-purpose flour

  • ¼ cup C&H Granulated Sugar
  • ¼ teaspoon Salt 
  • 8 tablespoons Unsalted butter, cold and cut in cubes
  • 1 large Egg yolk
  • 1 tablespoon Water
  • 1 teaspoon Pure vanilla extract

    For the pastry cream

  • 1 cup Whole milk

  • 1/3 cup C&H Light Brown Sugar
  • 1/8 teaspoon Salt 
  • 3 tablespoons Cornstarch 
  • 4 large Egg yolks
  • 4 tablespoons Unsalted butter, at room temperature
  • ½ teaspoon Almond extract

    For the almond frangipane

  • 8 tablespoons Unsalted butter, at room temperature

  • ¾ cup C&H Powdered Sugar
  • 2 large  Eggs, at room temperature
  • 1 tablespoon Almond liqueur
  • 1 ½ cups Almond flour
  • 3 medium Honeycrisp apples thinly sliced
  • 3 tablespoons C&H Turbinado Sugar

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Instructions
Prep Time: 2 hours / Bake Time: 30 minutes / Yields: 10 Serving
Step 1

Prepare the tart shell. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut in the cold butter into the flour mixture. Stir together the egg yolk, water, and vanilla. Stir into the mixture. Turn the dough out onto the counter and gently form into a ball. Wrap the dough with plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator and roll it out to 1/4-inch thick. Press it into the bottom and sides of the tart pan. Prick the tart all over with a fork. Refrigerate again while preparing the filling.

Step 2

Prepare the pastry cream. In a medium saucepan mix together milk, sugar, and salt. Bring mixture to a simmer. Stir until the sugar dissolves. In a large bowl whisk cornstarch and egg yolks. Mix a little of the hot milk mixture with the egg yolk mixture, whisk constantly as you pour the hot milk to prevent eggs from turning into scrambled eggs. Add a little more milk mixture and continue mixing. Add all the milk and mix. Return mixture to the saucepan and bring to a boil. Stir constantly with a wooden spoon until the mixture thickens.

Remove from heat and transfer to a heat-resistant bowl. Allow the cream to rest for 10 minutes. Add butter and almond extract. Mix until smooth. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Refrigerate.

Step 3

In a large bowl, beat the butter and powder sugar until light and fluffy. Add eggs, one at a time, and almond liqueur. Beat until incorporated. Scrape the sides of the bowl as needed. Add almond flour and beat to combine.

Step 4

Using a spatula, combine one cup of pastry cream with 2 cups of almond cream.

Step 5

Using a piping bag, fill the tart shell hallway up. Arrange the apple slices on top of the almond frangipane filling creating a flower like pattern. Sprinkle the top with turbinado sugar.

Step 6

Bake at 350°F for 25-30 minutes until golden brown.

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