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Apple & frangipane tart
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Makes: 1 large tart (serves 6-8)
3 Russet or Golden Delicious apples, peeled, cored and diced
35g demerara sugar, plus 1 tbsp demerara sugar, for sprinkling
½ tsp ground cinnamon
½-1 tbsp lemon juice, to taste
85g caster sugar
85g butter, softened
1 British Blacktail Medium Free Range Egg, beaten
85g ground almonds
1 tbsp plain flour
215g Cooks’ Ingredients puff pastry sheet, defrosted according to pack instructions
6 Russet or Golden Delicious apples
50g caster or granulated sugar
2-3 tbsp apple juice
1. To make the compote, combine the apples, demerara sugar and cinnamon in a medium saucepan and cook gently, stirring occasionally for 10-15 minutes, until the apples are soft but still holding their shape. Remove from the heat and add the lemon juice to taste, then transfer to a bowl and cool completely.
2. For the frangipane, put the caster sugar and butter into a mixing bowl and beat until light and creamy. Add the egg a little at a time, beating well between each addition. Stir in the almonds and flour. Finally stir in the cooled apple compote, then set aside.
3. Preheat the oven to 200˚C, gas mark 6 and line a baking sheet with baking parchment. Unroll the pastry onto the parchment. Score a border all the way around the pastry by running a sharp knife halfway through the pastry, 1cm from the edges. Cover and chill in the fridge while you prepare the apples.
4. Peel and halve the apples, then carefully remove the core without breaking the apple. Slice each half into crescents approximately 3mm thick, keeping the slices from each piece of apple stacked next to each other.
5. Use a fork to prick the pastry within the border. Spread with ½ of the apple frangipane in an even layer, staying within the border. With the long side of the pastry facing you, arrange the apples in 4 lines from top to bottom, alternating their direction and fanning them slightly to fill the space. Sprinkle the demerara sugar over the pastry border, then bake for 25-30 minutes, until the pastry is risen and well caramelised and the apples are turning brown at the edges.
6. While the tart bakes, place the caster or granulated sugar in a small saucepan over a high heat. Shake and swirl the pan occasionally until the sugar has all melted, then continue to cook until it turns into a light caramel. Add 2 tbsp apple juice and mix well to combine and make a light syrup. Add a dash more of apple juice if needed. Using a pastry brush, spread the apple syrup liberally over the cooked apples to glaze. The tart is best eaten the day it is made, but can be stored in an airtight container for 2 days.
Russet apples are in season from late September until the end of February. If they aren’t available, Golden Delicious or Granny Smith apples can also be used to make a delicious compote. Any leftover apple frangipane can be used to make almond croissants, or frozen to make a future tart using the second sheet of pastry from the pack.
Typical values per serving:
This recipe was first published in September 2021.