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Apple Franginpane Tarts & Prep: 20 mins Ingredients 2 cup Farm Boy™ Almond Flour © coox time: SERVES: 45 mins 8 1/4 cup sugar, plus more for sprinkling 1 Farm Boy™ Omega-3 Egg 1/2 tsp almond extract (optional) 1/2 tsp vanilla extract Pinch of Farm Boy™ Kosher Salt 2 Tbsp all-purpose flour, divided 1 pkg Farm Boy™ Puff Pastry, thawed overnight in refrigerator 3-4 apples halved, cored and sliced thinly 1/3 cup Farm Boy™ Peach Jam w eS a oa N o DIFFICULTY: F F F Easy View Recipe Online Directions 1 Place a rack in middle of oven; preheat to 375°F. 2 Place almond flour and 1/4 cup sugar in food processor and pulse a couple of times to mix. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp flour; process until smooth, it should resemble thick almond butter in texture. Spread out sheets of pastry on a lightly floured surface and press lightly with rolling pin just to smooth dough out. Cut each sheet into 4 even squares. Transfer pastry squares to 2 parchment lined sheet pans. Spread about a tablespoon and a half almond cream on centre of each pastry rectangle, leaving at least ¥2” border, as it will spread once you add the apples. Place 5-7 apple slices on top of almond cream. Sprinkle with a bit of sugar. Bake pastries until pastry is puffed and golden, apples are soft and frangipane is golden brown, 40-45 minutes. While pastries are baking, warm up peach jam until it is spreadable. Once pastries come out of the oven, brush with a bit of jam.
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