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3. Wipe out the bowl of the mixer, add the softened butter and the remaining sugar, and beat on high speed with the paddle attachment until well combined, about 1 minute. Add the pulverized almond mixture and mix on low speed until well combined. Add the egg and then the egg yolk, beating well after each addition. Continue beating the mixture on medium-high speed until light and fluffy, about 3 minutes. Mix in the flour until just combined. Set the frangipane aside.

4. Position a rack in the center of the oven and preheat to 375 degrees.

5. Lightly flour your work surface and roll the chilled dough out into a circle 15 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper. Spread half (1 cup) of the frangipane evenly over the dough, leaving a 2-inch border around the perimeter. Arrange the apples in an even layer over the frangipane. Fold the border of the crust over toward the center of the circle, partially covering the apples. Brush the crust with the melted butter. Sprinkle 2 tablespoons of the brown sugar over the crust, and the remaining tablespoon of sugar over the apples.

6. Bake the crostata for 45 minutes to 1 hour, until the apples are tender and the crust is golden brown. Slide the tart off the pan onto a wire rack, remove the parchment paper, and let cool before slicing into wedges to serve.

Note: The dough can be prepared in advance, but must be kept chilled right up until baking time. This recipe makes twice as much frangipane as you will need, but it also freezes well. Use it later for another crostata.

Per serving:

701 calories, 9 grams protein, 66 grams carbohydrates, 43 grams sugar, 47 grams fat, 159 milligrams cholesterol, 217 milligrams sodium, 5 grams dietary fiber.

Robin Currie is a writer who lives in Narberth.