Apple & Almond Frangipane Tart

Serves: 6

Prep time: 25 minutes + 1hr 10 chilling time

Cooking time: 35 minutes

Ingredients:

For the pastry (pâte brisée):

250g flour

175g butter

20g caster sugar

1 egg

1/2 tbsp. water Can simply use shop-bought shortcrust/dessert pastry if preferred.

For the filling:

110g butter

100g sugar

100g ground almonds

1 tsp vanilla essence

1/2 tsp nutmeg

1/2 tsp cinnamon

2 tbsp plain flour

1 egg + 1 egg yolk

2 apples, for the top

Method:

For the pastry:

• In a large mixing bowl, either by hand using a wooden spoon or using an electric mixer, cream together the butter and sugar until smoothly mixed and creamy.

• Gradually add the flour to the mixing bowl, 1/3 at a time, and using your fingertips rub into the butter mixture. It helps to have cold hands and work in a cool kitchen. It should form a fine crumb.

• Add the water & the egg and using a metal palate knife in a cutting motion, mix in to the crumble until a cohesive ball of dough forms. Transfer the dough onto a floured surface, and knead for approx. 1 minute using the palm of your hand, to ensure dough is smooth and evenly mixed.

• Cover dough in cling film and refrigerate for at least 40 minutes before use, preferably more.

For the shell:

• When you are ready to make the tart, prepare a tin by lining it with baking parchment. Transfer the dough from the fridge to a well-floured surface carefully roll the dough into a circle about 0.5cm thick. Take care when doing this, as the pastry has a high butter content so will break easily.

• Using a rolling pin, covered in plenty of flour, carefully lift rolled dough on to the prepared tin and gently shape into the tin using your fingertips. There is no need to press too hard.

• Using a sharp knife trim the dough around the edge of the tin. Then cover with cling film again, and place the pastry shell in the fridge for a further 30 minutes.

For the filling:

Preheat the oven to 180°C.

• Using an electric mixer blend the butter and sugar together for approx. 5 minutes until smooth and creamy.

• Add the egg, egg yolk, and vanilla essence and beat for a further minute or so.

• Add the ground almonds, flour, salt and spices and beat together again for a further minute until well combined. Spread this mixture into the tart shell.

• Now slice the apples for the top. First, cut the apples in half vertically and remove the cores. Then place the apples on the chopping board cut side down, and cut horizontally into thin slices about 2mm thick.

• Arrange the apple slices on top in a circular pattern, and sprinkle with a little nutmeg, cinnamon & brown sugar. Place tart in preheated oven and bake for approx. 35 minutes, until cooked through and the apples on top have gone golden. Leave to cool for 5-10 minutes before serving warm. Delicious with vanilla ice cream!