I suffer from occasional insomnia. What do you do when you can't sleep at 3:30 in the morning?
Well, sometimes I pull out some ingredients and bake! Ha--I told you I was a freak. This time I put together a tart. Here is my recipe:
Butterscotch Apple Frangipane Tart
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box¼ cup unsalted butter, softened
½ cup almond paste
¼ cup sugar
2 eggs, room temperature
½ teaspoon vanilla
1/3 cup flour
2 large, tart baking apples (such as Granny Smith), peeled, cored and thinly sliced
½ cup butterscotch ice cream topping
½ teaspoon cinnamon
1. Preheat oven to 350 ° F.
2. Place the butter and almond paste (break the paste into small pieces) and sugar in a large bowl; cream them together with a hand mixer until smooth. Add the eggs, one at a time, and continue to beat until light and creamy. Fold in the vanilla and the flour.
3. Fit the pie crust into a 9” tart pan with a removable bottom. Trim the excess dough. Spread the almond filling over the bottom of the crust, covering it completely. Arrange apples in concentric circles on top of the filling.
4. Mix the cinnamon into the butterscotch topping and spread the topping evenly over the top of the apples. Place the tart into the preheated oven and bake for 55 to 60 minutes or until the apples are golden and the filling is set. Cool to room temperature before serving. Serves 6-8.
Oh--you can check out the whole list of 100 Bake-Off® Finalists right here: 44th Pillsbury Bake-Off® Finalists