Ingredients:

• 3 Granny Smith apples, peeled, cored, halve and thinly sliced.
• For the tart dough:

• For the frangipane:

Procedure:

• For the tart dough:

1. Cream butter, sugar, ground nuts, and almond paste.
2. Add egg and beat.
3. Mix in flour and salt until just combined.
4. Wrap tightly in plastic and chill before use

• For the frangipane:

1. Cream butter, sugar, nut flour, and almond paste.
2. Add egg.
3. Mix in flour and salt until just combined.
4. Wrap in plastic and chill before use.

• To assemble and bake the tart:

1. Preheat oven to 350ºF.
2. Roll out dough to ¼inch thickness and line tart pan/ring.
3. Spread in frangipane to just below the top edge of the tart.
4. Arrange apples in fan pattern or, as shown, in a co-centric circles.
5. Bake until edges are dark brown. Cool completely. Glaze, if you like. Serve warm or at room temperature.

To make these oddly addictive coconut-habanero scones, begin with this recipe for the strawberry almond variety. Omit the strawberries and the almonds. To the flour mixture in step one, add one cup of lightly toasted coconut and one habanero chili pepper which you have seeded and very finely minced.