Apple & spiced frangipane phyllo cake

This beautifully spiced tart will keep you coming back for more. INGREDIENTS BASE 250 grams flour 55 grams castor sugar 125 grams child butter, finely chopped 1 egg SPICED FRANGIPANE 1 cup castor 2 1⁄2 sugar tbsp flour 240 grams raw almonds 1⁄2 tsp ground cinnamon 1⁄2 tsp ground cardamom 1⁄4 tsp ground cloves 200 grams butter, softened 3 eggs TO ASSEMBLE 4 pink lady apples, cored and thinly sliced 12 sheets phyllo pastry 100 grams butter, melted 1 tbsp Icing sugar, to serve 250 ml whipping cream, whipped METHOD BASE Preheat oven to 180°C. Grease a 25cm round, 3cm deep loose-based tart tin and line with two sheets of baking paper that extends over the sides. PROCESS flour, sugar and butter until it resembles coarse breadcrumbs. Add egg and pulse until mixture forms clumps. USING your hands, press dough evenly into the base of the tart tin. BAKE for 15 minutes or until lightly golden. All to cool. SPICED FRANGIPANE Process sugar, flour, almonds and spices until fine. Add butter and eggs and process until combined. TRANSFER to a bowl and freeze for 15 minutes. Transfer to the fridge. TO ASSEMBLE Spread half of the frangipane mixture over the tart base. … Continue reading Apple & spiced frangipane phyllo cake