Apple Tart with Hazelnut Frangipane
INGREDIENTS
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Yield:6 servings 1 1/4 cups all-purpose flour, plus more for dusting
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8 tablespoons (1 stick) unsalted butter, very cold and cut into thin slices
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1 teaspoon sugar
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Dash salt
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2 tablespoon cold water
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For the filling:
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1 cup shelled hazelnuts
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1/4 cup plus 2 tablespoons sugar, divided
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1 large egg
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3 tablespoons unsalted butter, divided
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Dash vanilla
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4 large russet apples (about 2 pounds)
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1 cup apricot preserves
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1 tablespoon calvados or water
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Plain cream, sour cream, creme fraiche, or ice cream, to serve
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