2 weeks Ago
Jan Risher's apple frangipane tart BY JAN RISHER | Staff writer Jan Risher's apple frangipane tart using Michelle Rabin's recipe BY JAN RISHER | Staff writer Facebook Twitter WhatsApp SMS Email Print Copy article link Save Generally speaking, the recipes in this weekly column come from you — the readers. And, I hope that you'll continue sending me your tried and true favorite recipes — the ones you're known for making, the ones your family loves. As you do, I'll keep making them and telling their stories.
This week, however, I couldn't help but write about a recipe I made that I saw online. It was gorgeous, and yet it seemed like something I could do. I had to give it a try.
I've made it twice now, and so many people have asked about it that I went down the internet rabbit hole and found its creator — Michelle Rabin, a Toronto-based food stylist and recipe developer. Rabin said she created this recipe because she loves pie, but she wasn't a huge fan of apple pie. Michelle Rabin's apple frangipane tarts sold for $90 each in 2018 in Toronto.
"I just think it lacks some of the pizazz that say a raspberry or a peach pie have," she said. "I wanted to make an apple pie that would make me like apple pie." So, she created what can only be described as an artistic masterpiece — it was an apple pie that sold back in 2018 for $90 per pie.
When one woman ordered 20 of them to be delivered on the same day, Rabin went to work and made them all herself. She sent me a photo of the $90 version of the pie — and I understood why it was priced accordingly. Its artistry was a significant step up from the version I made, which is based on a recipe Rabin created for the ease of her social media followers.
"I love developing recipes because we eat with our eyes first. If it's as good as we hoped, well then, it becomes something everyone will make time and time again," Rabin said. The beginning of apple slice placement for the apple frangipane tart.
She said in the process of developing the recipe she decided upon frangipane because she needed something delicious that apples could sit upright in. "I made it into the little stacks for ease of my followers," she said. The first time I made Rabin's recipe, I was short on time and used a pre-made boxed pie crust.
The second time I made it, I went all in and followed her recipe to the letter. Both turned out beautifully and tasted delicious. Rabin says she believes there's a good explanation for the tart's popularity.
Following Michelle Rabin's recipe, Jan Risher placed stacks of apples slices to create an apple tart of undulating waves. "It's a great recipe because it's aspirational and approachable, and I think that's why it went viral," she said. I agree with her.
Even if your or my finished product isn't as elaborate or perfect as the ones Rabin creates, they are still impressive and delicious. Much to my surprise and in full disclosure, I preferred the version I made with the store-bought crust — so I'll share that version here: Jan Risher's apple frangipane tart created using Michelle Rabin's instructions A slight variation of Michelle Rabin's Apple Frangipane Tart (Rabin's exact recipe for her tart can be found at michellerabin.com ) 1 ready-made pie crust For the frangipane 3/4 cup softened butter 3/4 cup granulated sugar 1 1/2 cups blanched almonds (I've made it with slivered almonds and whole almonds.
Both turned out well, but I like the slivered almond version best.) 2 eggs 3/4 cup all-purpose flour 1 tsp salt For the tart 3 Granny Smith apples 3 Cortland, Braeburn or other good red baking apple 1/2 cup apricot, apple jelly or mayhaw jelly Jan Risher followed Michelle Rabin's apple frangipane tart recipe to create a holiday dessert. 1.
Place almonds with sugar in the bowl of a food processor and pulse until mealy. Pulse in butter until smooth. 2.
Add in eggs and continue to pulse. Add in flour and salt and pulse until combined. Transfer to a bowl.
3. Transfer the pie crust into a 9-inch tart pan with removable bottom. If the dough rips, just press and patch to repair.
Press dough into the pan and remove and discard any excess scraps. 4. Dart the dough with a fork.
Preheat the oven to 350. Chill the tart in the refrigerator for 20 min. Place a piece of greased aluminum foil pressed into the tart pan, flush to the dough.
Bake for 15 minutes. Carefully remove the foil and bake until light golden, for an additional 15 minutes. Let cool.
5. Quarter the apples, removing center. Then, slice apples thin using a mandolin.
Organize the slices to create little stacks. 6. Transfer the frangipane into the tart shell and smooth to create an even layer.
(You might have extra!) Arrange the apple stacks over the frangipane — stacks of 12-15 apple slices work best. (Create some deliberate curves, and I advise taking care not to make it too symmetrical.) 7.
Bake until apples are soft and frangipane is baked through — about 45 minutes. 8. Remove from oven and brush jelly over apples.
9. Let cool before serving..
