After enjoying lots of baking in lockdown since the children have been on summer holidays I have not had a moment to do any and have missed it so today after seeing how many apples we had in the orchard I have taken some time out to make something with them! I thought this apple frangipane tart looked nice and it appealed as it looked relatively simple to make! I feel I have cheated a bit as the recipe used ‘ready rolled shortcrust pastry’ but with little time at the moment it helped me out! If you decide to try yourself I hope you enjoy. It makes a great addition to a cup of tea or something sweet after supper!
Store bought ready rolled shortcrust pastry
225g caster sugar
230g unsalted butter (room temperature)
135g ground almonds
Apples – I used 2.5 apples from the orchard
2 whole eggs, lightly beaten
4 tablespoons plan flour
2 teaspoons caster sugar
2 extra tablespoons ground almonds
Instructions for pastry
* Line a 24cm flan tart tin with pastry.
* With a fork prick the base of the pastry around 12 times.
* Refrigerate for 1 hour – chilling the pastry after handling, helps to relax and reduce shrinkage during baking!
* Preheat oven to 180c.
* Once pastry is chilled trim excess pastry from pie shell with knife around edge of tin.
* Line pastry shell with a sheet of foil that is larger than the tin and fill pastry shell with ceramic baking beads.
* Bake for 15 minutes or until pastry is firm, then remove from the oven.
* Remove the beads, set aside and allow to cool.
Instructions for apple frangipane filling
* Cream butter and sugar till light and fluffy.
* Scrape sides of bowl and gradually add eggs and yolks and mix to combine.
* Add the ground almonds and mix to combine.
* Add flour and mix to combine.
* Beat extra egg and using pastry brush paint the pastry shell – this helps to seal moisture.
* Sprinkle 2 tablespoons of extra ground almonds evenly on the base of the pastry shell.
* Spread the frangipane evenly into the tart crust.
* Slice apple into thin slices and arrange the slices starting with the outside edge and work your way to the centre. Be warned the apples will turn brown very quickly!
* Sprinkle extra sugar evenly over apple slices.
* Bake until filling is set (about 45 minutes) – start checking around the 40 minute mark.
* Cool to room temperature.
* Serve with cream or creme fraiche and enjoy!