Black butter frangipane and apple tart
- April 2020
- Serves 12
- Hands-on time 20 min, oven time 40-45 min
”In the Channel Islands, I went to see how Jersey black butter was made. It’s a preserve made of top-quality apples, liquorice, spices and sugar, which is cooked in the traditional way over a firepit. As it slowly cooks it develops an amazing, caramelised, sweet flavour. It’s great spread on toast or scones, or in this tart.” – James Martin
Prefer a classic bakewell tart? We’ve got a recipe for that too.
- 37.2g (18.1g saturated)
- 44.7g (26.8g sugars)
The tart is best the day it’s made, but if there are leftovers they’ll keep for a couple of days (covered) or for up to a month wrapped in the freezer. Defrost and warm to refresh before serving.
Find Jersey black butter at Maison de Jersey, or use a high fruit-content plum or blackcurrant jam.
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