Swedish Apple Tart with Frangipane

from Operakällaren in Stockholm
via Maud Hallin

serves 4 (or 8 with larger apples)

4 small sour apples – Golden Delicious or Cortland
1 cup fresh or frozen lingonberries or cranberries
1/2 cup sugar
7 tablespoons butter
3 1/2 ounces almond paste or marzipan
2 eggs
2 tablespoons flour
Preheat the oven to 375 degrees.

Mix berries and sugar and mash lightly. You could also use 7 ounces of lingonberry preserves (sugar is included).

Butter and flour a ceramic or glass baking dish a bit larger than the apples (about 13 by 7 inches and 3 inches deep) that will be used for serving.

Peel and core apples, place in a bowl with acidic water if you want to prepare the apples early. Make a generous core. If the apples are large you might consider one-half per person (I cut off a lot of peel).

Stir the butter and almond paste together until light and fluffy. Beat in the eggs one by one, and gently stir in the flour. Food processor is great for this.

Spread the almond batter in the baking dish, and evenly space the apples, pushing them into the bottom of the dish. Fill the apple cavity with the berries.

Bake for about 30 minutes and test apples for doneness. If almond batter is light brown, cover dish with aluminum foil, and bake until apples are ready. Top off the apple cavities with some berry mix that has been heated in the microwave. Serve as is, or with whipped cream or ice cream.

This is a really easy dessert, and delicious. Odense Almond paste (frangipane) can be found in many grocery stores.