5oz10 tbsp or 1/2 cup + 2 tbsp cold butter, cut in 1/2" chunks
1 1/2cups6 oz sliced, blanched almonds (divided use)divided use
2/3cup5 oz granulated sugar
1tsppure vanilla extract
1/4tsppure almond extractOPTIONAL
To assemble tart
2medium applescored and spiralized or thinly sliced
squeeze of lemon juice
2tbspsliced, blanched almonds
Place flour and salt in a food processor and pulse to combine. Add butter pieces and pulse until mixture resembles coarse crumbs (pieces should be half the size of a lentil).
Dump out onto a piece of parchment paper and sprinkle water over top. Use your hands or a bench scraper to toss the ingredients together to combine, then gently fold and press the mixture together until it forms a cohesive dough. (I fold and press with the parchment paper to avoid a sticky mess.) Form into disc, wrap in the parchment paper, and refrigerate one hour (or up to 3 days, or else freeze up to 3 months).
To make frangipane:
Combine almonds, sugar, eggs, butter, extract(s), and salt in food processor and blend until smooth.
Let dough soften on the counter for 10-15 minutes before rolling out. Roll out your dough between layers of parchment paper to a shape that fits in your baking pan. Trim the edges and then line the baking pan with parchment and place the dough on top.
Spoon the frangipane onto the pastry dough, leaving a 2" border. Arrange apples overtop, and give them a squeeze of lemon. Top with 2 tbsp almonds. Fold the edges of the pastry up around the apples and pop the whole thing in the freezer for 30 minutes while you preheat the oven to 350ºF.
Bake the tart for about 50 minutes, until crust is deeply browned, apples are tender and frangipane is golden.