Sophie Hitchens

Sophie Hitchens


September Recipe: Apple Frangipane Tart

Sophie Hitchens Friday 04th September 2020

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!

Sophie Hitchens

Sophie Hitchens



We would like to continue to provide a safe working environment for all parties on shoot days so at this time we will require crews to do lateral flow tests before shoot days. If crew are not testing we will ask you to sign our health declaration form and follow Covid-19 guidelines.