Apple Frangipane Brioche Tarts

We're back from our trip to the Netherlands and I'm slowly getting over my jet lag! I'm really excited to be back home and although we had the most amazing food on our trip, I always look forward to a home cooked meal. There always comes a point when I travel, where i'm completely over eating like shit. It's usually when my pants start to feel too tight and it becomes hard to climb a flight of stairs. 

Texture of the frangipane should be smooth and spreadable 

Bryan had a work trip to Tel Aviv and Amsterdam, so I decided to join him in Amsterdam. We've been there once before on our honeymoon, so we decided to visit other cities in the Netherlands. We loved every city we visited and had the most amazing time eating and drinking our way through the country. I might be writing a separate blog post with more details about our trip if you're planning a trip to the Netherlands soon!

If you've ever been to the Netherlands, you'll know that they have apple cakes and apple pies at every bakery or restaurant. I couldn't get enough of it, which is why I came home and wanted to bake with apples. This is my basic brioche bread with frangipane and sliced apples on top. It's fairly simple to make, but so delicious. I love the combination of almonds and apples. Add that to a soft buttery brioche and it's heaven.

INGREDIENTS

Yields 8 brioche tarts

DOUGH

• 1/4 cup warm water, 110 degrees F
• 1/2 cup warm whole milk, 110 degrees F
• 2 1/4 teaspoon active dry yeast
• 3 tablespoons granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• 3 1/2-4 cups all purpose flour
• 1 teaspoon salt
• 10 tablespoons butter, softened

FRANGIPANE 

• 113 g unsalted butter, at room temperature
• 113 g sugar 113 g almond meal (almond flour)
• 35 g all purpose flour
• 1 egg, lightly beaten, at room temperature 
• 1 tsp almond extract

TOPPING

• 4-5 apples sliced thinly
• 1/2 tsp cinnamon
• 1/4 cup brown sugar
• 2 tablespoon lemon juice
• 1 egg, for egg wash
• turbinado sugar for topping 

INSTRUCTIONS

1. Combine water, milk, sugar, and yeast in your stand mixer bowl. Set aside for 5 minutes for yeast to activate. You should see foam staring to form on top of the mixture.
2. Whisk eggs and vanilla into the yeast mixture. Add in half of the flour and mix on low speed with your hook attachment. Add in the salt and remaining flour in 1/2 cup increments, until a soft dough comes together.
3. While the mixer is on low speed, add in the butter 2 tablespoons at a time. Wait for the butter to incorporate into the dough after each addition.
4. Mix for 5-7 minutes on medium speed. The dough should be smooth, but still quite sticky.
5. Place the dough in a large greased bowl and cover with plastic wrap. Place in a warm place for 2 hours or until the dough has doubled in size.
6. While the dough is rising, prepare your frangipane. Beat the butter and sugar in a stand mixer with the paddle attachment until fluffy. Combine the flour and almond flour in a separate bowl and slowly add it into your butter mixture. Add in your almond extract and mix until everything is combined. Set aside.
7. Peel and slice your apples with a mandolin, so all the slices are the same size. Mix in brown sugar, cinnamon, and lemon juice with your apples and set aside.
8. Line a baking sheet with parchment paper 
9. When the dough has doubled in size, punch it down and dump it out onto a lightly floured work surface. 
10. Roll out the dough so it's about 3/4 an inch thick. With a large circular cookie cutter, cut our rounds in your dough. Gather the scraps and roll it out a second time to make more rounds. Place each round on the baking sheet.
11. With your fingers, press down the center of each disk, creating a crater in the middle, leaving a 1/2 inch border around the edge. 
12. Add about a tablespoon of your frangipane to the center of your disk and fan the apples out on top. Repeat with all of your disks. 
13. Loosely cover your baking sheet with plastic wrap and let your dough rest in a warm place for another 30 minutes.
14. Preheat your oven to 350 degrees F
15. Brush the borders of each disk with your egg wash and sprinkle with turbinado sugar. Bake for 15-18 minutes or until a deep golden brown.