APPLE FRANGIPANE TART

APPLE FRANGIPANE TART

  • 2 hours 20 mins cooking time
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Neatly arranged apple slices. A brush of buttery deliciousness. A combination of sweet, tender apples and a rich almond filling. This recipe for apple frangipane tart is your ticket to a homemade masterpiece that effortlessly combines delicious taste, elegance and comfort. So, grab your apron and get ready to enter the world of epic baking, cook.
Neatly arranged apple slices. A brush of buttery deliciousness. A combination of sweet, tender apples and a rich almond filling. This recipe for apple frangipane tart is your ticket to a homemade masterpiece that effortlessly combines delicious taste, elegance and comfort. So, grab your apron and get ready to enter the world of epic baking, cook.

Method

PASTRY DOUGH:
1
Butter a 28-centimetre tart case.
2
In a mixing bowl, crumble the butter into the flour, add salt and icing sugar, and gently bring the dough together with the egg.
3
Tip out onto a lightly floured work surface and flatten the dough. Wrap it in clingfilm and let it cool for 30 minutes in the fridge.
FRANGIPANE:
1
Mix all the ingredients in a large bowl until well combined. Do not overwork it. Cover with cling film and leave to rest at room temperature for 30 minutes.
ASSEMBLING THE TART:
1
Pre-heat the oven to 185C fan/gas mark 6.
2
Roll the pastry out into a big circle, about 35 centimetres in diameter, then roll it back on the rolling pin, so you can easily lift it and place it over the buttered tart case. Now press it down and up against the sides, and trim off any excess pastry with a small knife.
3
Prick the bottom of the dough lightly with a fork and put it into the fridge to cool for 30 minutes.
4
Blind bake the pastry by covering it with baking parchment paper holding it down with dry beans or baking beads. Bake for 20 minutes. Remove from the oven. Remove paper and beans and allow to cool a little.
5
Take the 4 apples and cut them into quarters, removing the core. Then slice each quarter into 2-3-millimetre slices with a knife or a mandolin slicer. Place the slices in a bowl with lemon juice to stop the apples from discolouring.
6
Pre-heat the oven to 185C fan/gas mark 6.
7
Fill the pastry case with the frangipane and top with the thinly sliced apples by starting at the outer edge. Arrange the apples in a ring overlapping each slice about halfway over its neighbour, making sure to position each slice vertically with the cut edge down and the peel edge pointing upwards. Arrange the apple slices tightly, stopping periodically to check your work making sure it stays symmetric.
8
As you move toward the centre, the apples will become trickier to bend into place. If you find that the slices are breaking, use thinner slices. Roll the last few slices into a circle and tuck it in the centre.
9
For the topping melt the apricot jam with 3 tbsp water, sieve it for any lumps, and then heat again with the butter.
10
Now brush the apples with the apricot jam. Bake for 25 minutes or until golden brown. Serve right away with crème fraiche.
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Lurpak® Slightly Salted Butter

Slightly Salted Butter

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