Apple frangipane tart
- October 2009
- Serves 10
- Takes 20 minutes to make, about 55 minutes to cook, plus cooling
Enjoy baking? This beautiful apple tart tastes as good as it looks. You can also use pears instead of apples.
Or, for something a little simpler and quicker, try our beautiful apple and pear tart.
- 32.2g (11.6g saturated)
- 45.4g (20.7g sugars)
- Flour, for dusting
- 500g sweet shortcrust pastry
- 2 dessert apples, peeled, cored and sliced
- 2 tbsp apricot jam
For the frangipane
- 125g butter, softened
- 125g caster sugar
- 2 large free-range eggs
- 125g ground almonds
- 1 tbsp plain flour
- Preheat the oven to 190°C/fan 170°C/gas 5. On a lightly floured surface, roll out the pastry and use to line a 23cm loose-bottomed tart tin that’s about 2.5cm deep.
- Line the pastry with baking paper, fill with baking beans or rice and blind bake (see our how to video below) for 10 minutes. Remove the paper and beans and cook for 2-3 minutes more until pale golden.
- In a bowl, beat together the butter and sugar using an electric hand whisk until light and fluffy, then beat in the eggs, 1 at a time.
- Fold in the almonds and flour, then spoon into the tart case. Arrange the apples around the tart, press into the frangipane mixture slightly, then bake for 30 minutes until the filling is risen and set. Brush with jam and return to the oven for 5-10 minutes until golden.
- Cool in the tin for 10 minutes, then remove to a wire rack to cool slightly. Serve warm, with cream.
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