Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides. Dock the chilled dough with the tines of a fork all over the bottom and sides.Near the end of the chill time, preheat the oven to 375 degrees F.Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness.Shape the dough into a disk, cover with plastic wrap, and chill for at least one hour or overnight.Add to the dough, and use a rubber spatula to mix until cohesive dough forms. In a small bowl, whisk together the egg yolk and milk.Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left. Cut the cold butter into cubes and toss in the flour.In a medium bowl combine the flour, powdered sugar, and salt.The notes of honey, caramel, and molasses flavors in the apples complement the almond cream and add so much depth of flavor to this tart. It’s made with a buttery, shortcrust pastry, soft frangipane filling, and a juicy layer of SugarBee® apples. Use a serrated knife to slice it.This SugarBee® apple frangipane tart is simple, yet elegant, making it the perfect treat for Mom’s special day. The frangipane is best when served while it is still slightly warm. Remove the baking sheet from the oven and let cool on a wire rack. The baked frangipane should be flaky and tender, and the almond cream center still moist. Continue to bake until well risen and evenly browned, about another 20 minutes. This adds sweetness, enhances the color, and gives it a crispy crust. Remove the frangipane from the oven and brush it well with the corn syrup mixture. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Bake until it begins to brown slightly, about 20 minutes. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let the frangipane rest in the refrigerator for 1 hour before baking. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream.
To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. This will allow steam to escape during baking. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. Use a sharp knife to give the circle a fluted edge like a flower. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Gently press against the sides of the almond cream mound to remove any trapped air. Place the second circle of puff pastry over the first. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Pipe a 5-inch diameter mound of almond cream in the center of the circle. Place 1 of the circles on a parchment paper lined baking sheet. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick. Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside.
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