The classic combination of apples and almonds come together in this impressive tart.
Last week, a friend humorously pointed out that when he Googles “Easy Oatmeal Cookie Recipe” he’s stuck wading through a bunch of food bloggers’ unrelated bullshit stories about their life, family, eating habits and the history of oatmeal before getting to the actual recipe.
As a food blogger, all I can say to him is…I TOTALLY FUCKING AGREE.
It drives me insane when I’m looking for a recipe and have to scroll past a 1000 word essay from Suzy about her most recent trip to Disneyworld with her “hubby” and the twins, Zach and Sadie – And dodge pop-ups hawking her latest self-published cookbook, her weekly newsletter, and a request to “like” her on Facebook. And let’s not forget the process photos…ingredients on the table…ingredients piled in a bowl…ingredients all stirred together. Ugh!
And yet, I’m just as guilty as Suzy – or at least partially.
For most bloggers, or the ones trying to make a living at it anyway (not me), it’s about SEO – Search Engine Optimization. Or, more specifically, Google SEO. If a blogger’s goal is their recipe appearing in the first page or two when someone Googles “Easy Oatmeal Cookies,” they need a post of 2000+ words in length, they need to mention their key words “Easy” and “Oatmeal Cookies” in the first paragraph, they need to include multiple “process photos,” plus a dozen more “musts.” There’s a plethora of blogger dos and don’ts for optimum Google SEO. It’s maddening.
I flirt with the Google rules, but SEO isn’t that important to me. This blog initially started as a private online journal. Before 2008, I used to handwrite in a journal nightly – stream of consciousness stuff, gibberish mostly. Then I went online in an effort to improve my writing skills. The blog, called Phorenications at the time, was a bunch of random stories and thoughts in my head. In 2009, I went to culinary school and sometime after that, Phorenications morphed into Two-Bit Tart and became a food blog. I now find myself in the same place as every other food blogger, trying to write an intro paragraph that somehow, even tangentially, ties in to whatever I made today.
I wish we had the luxury to write when we felt like writing and just post the recipe when we don’t. Tonight, for example, I would be ecstatic to post this recipe for this lovely apple almond tart and be done with it. Instead, I gave you the story above.
Apple Frangipane Tart (Apple Almond Tart)
Apples and almonds are a classic combination. Make sure the crust and apples are room temperature (refrigerate if needed) before assembling.
- 5 Golden Delicious apples (about 3 lbs.), peeled and cored
- 1 Tablespoons unsalted butter
- 1 Tablespoon water
- 10-oz package shortbread cookies, such as Lorna Doone
- ¼ teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 4 Tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 ¼ cup almond flour
- 1 Tablespoon all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon almond extract (or ¼ t. almond ¼ t. vanilla)
- ½ teaspoon lemon zest
- 3 Tablespoons apricot preserves
- Prepare the apples: Cut apples into quarters and each quarter into 4 slices (each apple should yield 16 slices). Melt butter in a large skillet over medium heat. Add apple slices, and water and stir to combine. Cover and cook, stirring occasionally until apples begin to turn translucent and slightly pliable, about 7 minutes. Spread apples on a paper-towel lined plate in a single layer to cool.
- Make shortbread crust: Preheat oven to 350 degrees F. In the bowl of a processor, pulse shortbread cookies and salt into crumbs. Add melted butter and pulse until mixture resembles wet sand. Press crumbs along bottom and up sides of a 9” tart pan. Place pan on a piece of aluminum foil to catch any leaking butter. Bake for 15 minutes. Cool.
- Make the Frangipane: Cream the softened butter, stir in the powdered sugar, almond flour, flour, salt, eggs, almond extract, and lemon zest.
- Pipe Frangipane in the bottom of shortbread crust. Arrange apple slices, tightly overlapping in concentric circles with outside curve of slices pointing up (see photo of finished tart above). Bake tart on center rack for about 60 minutes. Remove tart from oven and heat broiler.
- While broiler heats, warm apricot preserves 30 seconds to 1 minute until liquid. Strain preserves and brush over apples, avoiding tart crust. Broil tart, checking every 30 seconds, and moving if necessary until apples are caramelized, about 2 minutes total. Let tart cool before removing ring and slicing.