• Preheat oven to 400 degrees.

Frangipane

• Pulse almonds in a food processor until finely ground.
• Add remaining frangipane ingredients to the food processor then pulse until evenly combined. Set aside.

Pastry Crust

• Using a rolling pin, roll puff pastry sheet into a 16 x 14 inch rectangle on a lightly floured surface.
• Gently transfer puff pastry to a 9-inch tart pan, pressing pastry into the bottom and up the sides of the pan. Allow excess pastry to drape over the top of pan.
• Fill tart with frangipane, smooth cream with a spatula to level then place in the refrigerator to chill while apples are prepared.
• Lightly beat egg and heavy cream in a bowl to make an egg wash. Set aside.

Apples

• Wash, dry and peel Granny Smith apples.
• Cut the side cheeks off apples then discard the cores and stems.
• Brush lemon juice on apple surfaces to prevent browning.
• Using a sharp knife, cut each apple cheek into thin, equally-sized slices.

Assembly

• Remove tart pan from refrigerator then arrange sliced apples onto frangipane, one apple cheek at a time, until tart is filled with apples.
• Carefully fold excess puff pastry up and over the outer edges of tart.
• Brush pastry edges with egg wash then sprinkle with turbinado sugar.

Bake

• Bake for approximately 30 - 35 minutes or until the edges of the crust are golden brown and apples are tender when pierced by a fork.
• Remove tart from oven and cool slightly on a wire rack.
• Serve warm with vanilla ice cream and salted caramel sauce.

Store

• Cover and store leftovers in the refrigerator up to 3 days.