It might have them in its name, but this frangipane apple tart doesn’t actually contain any flowers. Instead, frangipane refers to a distinctively delicious almond paste that’s the star of this dessert. Frangipane apple tart is beautifully rustic and full of sweet, nutty flavour.
Frangipane apple tart
- 200g cake flour
- pinch of salt
- 100g butter
- 1 large egg yolk
- 45ml (3 tbsp) cold water
- 125g butter
- 100g (½ cup) sugar
- 2 large eggs
- 50g cake flour
- 100g ground almonds, finely crushed
- 15ml (1 tbsp) vanilla extract
- 4 Granny Smith apples
- juice of 1 lemon
- 60ml (¼ cup) castor sugar
- 5ml (1 tsp) ground cinnamon
- 80ml (1/3 cup) smooth apricot jam
- 30ml (2 tbsp) water
For the pastry, sift the flour and the salt in a large mixing bowl and add the butter. Work the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and water and bring the mixture together to form a dough. Cover with plastic wrap and refrigerate for about 30 minutes.
On a lightly floured surface roll out the pastry and use it to line the bottom and sides of a greased 22cm springform cake tin. Prick the bottom of the pastry all over with a fork and refrigerate for a further 20 minutes.
Preheat the oven to 180°C.
To make the frangipane, cream the butter and sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Fold in the flour, almonds and vanilla extract.
Peel and core the apples, then cut in half and slice thinly. Immediately squeeze the lemon juice all over the apples to prevent discoloration.
Spread the frangipane evenly over the pastry and arrange the apple slices on top. Mix the sugar and cinnamon well together and sprinkle over the apples.
Bake until golden, about 30 minutes.
For the glaze, heat the jam and water in a saucepan, stirring until melted. Brush this over the apples while the tart is hot.
Serve with custard or ice cream.