Stuffed Rustic Apple Tart

-PASTRY CREAM-
1/4 c Sugar
1 tb Flour
1 tb Cornstarch
1 Egg
1 c Milk
1 Vanilla bean split

APPLE TART
1 pk (16-oz) frozen puff pastry;
-thawed
6 Granny smith or macoun
-apples, peeled, cored and
-cut into 1/4-inch slices

Preheat oven to 375 degrees.

To make the crust, combine the almond flour, butter, sugar, and cinnamon in
the bowl of an electric mixer fitted with the paddle attachment. At medium
speed, cream together the ingredients until smooth, about 2 minutes. Place
the almond mixture on a 9 by 12-inch rectangle of parchment paper and cover
with an identical piece of parchment. Flatten then roll out the almond
dough with a rolling pin to an even thickness of about 1/4-inch, extending
to the edges of the parchment. Cover with waxed paper and refrigerate for
at least 20 to
30 minutes or up to one day.

To make the pastry cream, in a mixing bowl, combine the sugar, flour,
cornstarch and egg. Whisk well until incorporated and light. In a small,
heavy bottomed saucepan, bring the milk and vanilla bean to a boil over
medium heat, then remove from the stove. Temper the egg mixture by ladling
1/4 cup of the hot vanilla milk to the bowl and stirring well. Pour the
warmed egg mixture into the pan with the milk, return it to the medium heat
and whisk continuously until the pastry cream is boiling and thick. Ladle
the hot pastry cream through a strainer and into a bowl. Cover the surface
with plastic wrap and chill over a bowlful of ice water or in the
refrigerator.

To assemble the tart, place one sheet of the puff pastry on a cookie sheet
lined with parchment paper. Crimp the edges of the puff pastry to create a
1/4-inch lip around the border. Spread the

pastry cream evenly over the surface of the pastry. Layer the sliced apples
atop the pastry cream in a circular pattern, taking care to cover the cream
fully. Peel away the paper from the almond crust and mold the crust over
the sliced apples, covering them completely. The tart can be prepared to
this point, covered and refrigerated, up to one day ahead of time.

Bake the tart for 30 to 40 minutes until golden brown and bubbly. Serve
piping hot and top each portion with whipped cream, creme fraiche or your
favorite ice cream. (Our favorite is butter brickle!)

Yield: 6 to 8 servings