Frangipane apple tart
| Recipe By: | Abigail Donnelly |
| Serves: | makes 1 large tart |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 x 100 g packet Ground almonds
- 375 g cake flour
- 2 free-range egg yolks
- 4 tbsp Butter
- icing sugar, for dusting
- 1 egg
- 400 g cake flour, plus extra for dusting
- 2 Tbsp icing sugar, plus extra to dust
- 80 g Butter
- 3 Tbsp apricot jam, melted, plus extra for serving
- 3 green apples, peeled and cored
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Cooking Instructions
Preheat the oven to 180°C.
To make the pastry:
- In a medium-sized bowl, cream the butter and icing sugar until pale and fluffy. Add the cake flour and mix to form a breadcrumb consistency.
- In a separate bowl, combine the egg and lemon juice. Add 3/4 of the egg mixture to the flour mixture and combine to form a dough, adding the rest of the egg if needed. Chill until cold.
- Roll out into a paper-thin sheet between two sheets of wax paper and use to line a well-greased 30-cm tart dish.
- Bake blind for 10 to 25 minutes until golden brown.
To make the frangipane filling:
- Sift together the almond and icing sugar. In a medium-sized bowl, cream the butter until pale. Add the eggs and mix well.
- Gently fold through the almond mixture and then the cake flour.
To assemble:
- Fill the pre-baked tart case with the frangipane mixture. Thinly slice the apples and place on top of the frangipane mixture. Bake for 20 minutes.
- Glaze with the melted apricot jam and return to the oven for another 10 to 15 minutes or until golden brown and set.
- Serve with extra apricot jam on the side.
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