Apple Frangipane Tart
This Apple Frangipane Tart is truly for everyone: for the apple lovers, for the fans of Bakewell tart, for the French patisserie enthusiasts, for the novice bakers and experienced pastry chefs! You can use a shop-bought shortcrust pastry or even prebaked tart crust, or you can go all out and make this French Apple and Almond Tart completely from scratch! One thing is for sure - this is one delicious autumnal tart that will become one of your favourite seasonal bakes!
Ingredients
For Sweet Shortcrust Pastry:
- 150 g all-purpose flour
- 75 g unsalted butter fridge cold, cubed
- 50 g icing sugar optional
- 1 egg yolk large
For Apple Frangipane Tart Filling:
- 50 g unsalted butter softened
- 50 g caster sugar
- 1 egg large
- 50 g ground almonds almond flour
- 2 apples
- ½ teaspoon icing sugar for dusting, optional
Instructions
Make Sweet Shortcrust Pastry:
- Put the flour and cubed butter in a large mixing bowl. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. If you have a food processor, it is highly recommended that you use it – just pulse the flour and butter until you have a mixture that looks like sand.
- Mix in icing sugar (if you like your pies extra sweet) and a pinch of salt. Add egg yolk and stir it in. With your hands, bring the mixture together into a ball. If it is too dry and crumbly, add a tablespoon of water. Knead it very briefly until it comes to a ball of dough – the less you knead, the flakier the pastry will be when cooked.
- Flatten the ball of dough, wrap in clingfilm and pop in the fridge to chill for 30 minutes.
- Once chilled, take the pastry out of the fridge and roll the pastry into a large circle, about 3mm thick.
- Line an 8in (20cm) loose bottom tart tin with sweet shortcrust pastry. Push into the edges and the sides well, then trim the overhanging pastry to be level with the tart tin. Place the pastry-lined tin in the freezer for 30 minutes.
- Preheat the oven to 180°C Fan. Once the pastry case has frozen, place it in the middle of the oven for 15 minutes. Once it's cooked, leave it to cool down slightly.
Make Frangipane:
- Reduce the temperature to 160°C Fan. Using an electric handheld mixer, beat together the softened butter and caster sugar with until very soft and fluffy.
- Add the egg and beat again for a minute until fully incorporated. Then mix in the almond flour.
Assemble & Bake:
- Once your tart case has cooled down, spoon the frangipane mixture in and spread it on the base with a spoon.
- Cut the apples in half and core them. If your apples have very tough skin, peel them, but otherwise there is no need to peel the skin. Slice the apples halves into 2mm thick slices.
- Arrange the apples halves on top of the frangipane, fanning the slices out.
- Place the tart in the oven and bake for 40 minutes. Leave the tart in its tin to cool down for 15 minutes, the remove from the tin and serve slightly warm or at room temperature!
Video
Nutrition
Calories: 303kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 12mgPotassium: 83mgFiber: 2gSugar: 18gVitamin A: 477IUVitamin C: 2mgCalcium: 29mgIron: 1mg
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