Apple Fragipane Tart

Apple fragipane tart that even diabetic persons can enjoy.

I have a few persons around me who are diabetic. I would like them to enjoy the desserts with me, so I choose to make this apple fragipane tart whenever they requested for apple tart. This tart is a low-sugar version with wholewheat crust.
I used to eat apple pie by digging up the filling and discarded the crust until I tried this recipe......hope you like it.

The crust is light and flaky. For sugar-friendly persons, they enjoy this tart with ice cream but those diabetic friends enjoy them with a little apricot galze on top of the apple.

I adpated the recipe from Joy of Baking to suit our needs but let me tell you that the original recipe yields a very good result .

Frangipane (Almond Cream):

25 g granulated white sugar
30 g unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
40 g almond meal
1 tablespoon all purpose flour

Pate Brisee (Short Crust Pastry):

110 g all-purpose flour
65 g wholewheat flour
1/2 teaspoon salt
10 g sugar
113 g unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
30 - 60 ml ice water

Frangipane: Cream the sugar and butter using electric mixer. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.

Pate Brisee: Place the flour, salt, and sugar in food processor and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).Pour 30 ml water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour.

Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured silpat or silicone baking mat (You can send them to the oven later without transfering to the baking tray which is a mess). Roll the pastry into a 13 inch circle or any desired shape. If it gets too soft and starts to fall apart when rolling, put dough back in the refrigerator for 10 minutes to firm up. Cover with plastic wrap, and return it to the refrigerator for about 15 minutes.

Then remove the chilled pastry from the refrigerator and spread the frangipane evenly over the dough, leaving a 2 inch border. Cover and return to the refrigerator while you prepare the apples.

Assemble Tart:

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven.

Arrange the apple slices evenly over the frangipane layer. Fold the 2 inch border of pastry up and over the apples and brush the pastry crust with the melted butter. Sprinkle some sugar over the crust and apples if desired.

Bake the tart for 50 to 60 minutes or until the apples are cooked and the crust is golden brown.

Serve warm as it is or with a scoop of vanilla ice cream, enjoy!