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)
For the pastry
- 225g plain flour, plus extra to dust
- 2 tbsp icing sugar
- 100g cold salted butter, cubed, plus extra for greasing
- 1 medium free-range egg, beaten
- 1 tbsp iced water
For the filling
- 4 tbsp Jersey black butter (see Know-how)
- 225g salted butter, softened
- 225g caster sugar
- 4 medium free-range eggs, beaten
- 175g ground almonds
- 50g plain flour
- 2 English apples, cored and thinly sliced
For the glaze
- 1½ tbsp caster sugar
- 1½ tbsp boiling water
- Jersey cream, whipped
You’ll also need…
- Lightly buttered 23cm fluted tart tin
- To make the pastry, sift the flour and a pinch of salt into a bowl. Stir in the icing sugar, then add the 100g butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs. Mix in the egg and water using a round-bladed dining knife, then gently bring the mixture together into a ball. Wrap the pastry and pop in the fridge for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Dust a little flour over a clean work surface and roll out the pastry into a large round, big enough to line the tart tin. Lift into the tin and press gently into the edges. Trim away the excess pastry, then spoon the black butter (see Know-how) onto the base. Use the back of the spoon to spread it out to cover the pastry dough.
- Beat the 225g butter and sugar in a large bowl. Mix in the eggs, then fold in the ground almonds and 50g flour. Spoon the mixture evenly over the black butter and layer the apple slices neatly over the top.Bake the tart for 40-45 minutes until golden, then remove from the oven. Leave to cool to room temperature in the tin.
- Meanwhile, make the glaze. Heat the sugar and boiling water in a small pan, stirring until the sugar has dissolved. Brush the tart with the glaze, then carefully remove from the tin and transfer to a serving plate. Slice and serve with the cream.
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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