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Parve
Medium
10 Servings
Allergens 
1 Hour
Diets
A frangipane tart is a reminiscent of marzipan with its almond-ey taste but it combines the best fruit of the season with the gentle nutty flavor of almond. With Manischewitz Apple Butter, you can make this recipe year-round! This recipe freezes beautifully so I love to save whatever we don’t eat in pretty slices in the freezer to serve with some tea when impromptu guests come over.
1 and 1/2 cups Mishpacha Flour
1/2 cup butter or vegan butter
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 egg
1 tablespoon water
1 and 1/2 cups Gefen Almond Flour
1/3 cup sugar
1 teaspoon salt
6 tablespoons butter or vegan butter
1 egg
2 tablespoons Boondocks Bourbon
1 teaspoon vanilla
1/2 teaspoon Gefen Almond Extract
1 cup slivered almonds
1/3 cup brown sugar
1/2 teaspoon cinnamon
In a bowl, combine the butter and flour, salt, and sugar until a sandy consistency is reached. Add in the egg and water and mix until a dough forms. Press into a tart pan or pie pan (you may need to wet your fingers to make this easier). Prick with a fork and bake for 20 to 25 minutes or until golden brown. Allow to cool before filling.
In a bowl, combine the almond flour, salt, and sugar with the butter until sandy. Add the egg, extracts, and bourbon until a paste forms. In another bowl, mix the apple butter, cinnamon, and sugar until combined.
Spread the apple butter mixture in a thin layer over the cooled crust. Then top with the almond mixture. Gently spread over the apple mixture. This works best by placing large clumps of the batter over the apple butter mixture and then gently pressing to combine and flatten it.
Top with slivered almonds and bake for 25 to 30 minutes or until the almond layer is golden and slightly puffed. Sprinkle with confectioners’ sugar if desired, then slice and serve.
Sponsored by Manischewitz
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