Spiced Apple Frangipane Tart
An indulgent spiced apple frangipane tart with a melt in your mouth sweet almond filling, cinnamon spiced apples and toasted flaked almonds.
Servings: 8
Ingredients
For the sweet shortcrust pastry
- 200 g plain flour
- 100 g cold unsalted butter
- 50 g icing sugar
- 1 medium egg yolk
- 2-3 tbsp cold water
For the frangipane
- 125 g unsalted butter softened
- 125 g caster sugar
- 2 large eggs
- 125 g ground almonds
- 1/2 tsp almond extract
- 2 Braeburn or Royal gala apples
- 1.5 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 30 g flaked almonds
- 1/4 tsp icing sugar sifted
Instructions
- In a large bowl, use your fingertips to rub the butter into the flour until it resembles large breadcrumbs. Stir in the egg yolk and a tablespoon of water until a firm dough forms. Form into a ball, wrap with cling film and chill in the fridge for 30 minutes.
- Roll the dough out to 1/2 cm thickness and press down into a loose bottomed 23cm/ 2.5 cm deep tart tin. Trim the edges and prick the base all over with a fork. Chill for 20 minutes.
- Preheat the oven to 190°C/fan 170°C. Line the pastry with foil and fill with baking beans. Blind bake for 15 minutes. Remove the foil and beans and bake for a further 5 minutes.
- Meanwhile, to make the frangipane, use an electric hand whisk to cream the butter and sugar for 2 minutes. Whisk in the eggs until well combined. Then stir in the ground almonds, almond extract and 1/2 tsp of cinnamon.
- Core the apples, then slice into 4mm slices, leaving the skin on. Add to a bowl and coat in a teaspoon of the cinnamon and all the nutmeg.
- Fill the baked pastry with the frangipane mixture. Place the apples in a concentric ring pattern working from the outside in. Scatter over the flaked almonds. Bake in the oven for 40-45 minutes.
- Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the tart from the tin and transfer to a serving plate. Sift over the icing sugar and serve warm with vanilla ice cream.