Sweet apples encased in an easy almond pastry filling and a crisp tart shell, this Apple Frangipane Tart is equal parts flavourful and delicate. If you’re looking for easy apple desserts, you’ve found one.
Course: Afternoon Tea, Dessert, Snack, Sweets
Keyword: almond pastry filling, apple frangipane tart, easy apple desserts, frangipane
Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
Turn the dough out onto a clean work surface and just pull it together with your hands into a flat disk. Wrap in plastic wrap and refrigerate for at least ½ an hour.
Take a 25cm fluted tart tin with a removable base and line just the bast with baking paper.
Roll the chilled dough out between 2 sheets of lightly floured baking paper to about 3-4 mm thick. Gently peel back the baking paper on one side to release the dough, then lay the baking paper back over. Flip it over and gently peel off the other piece of baking paper and discard. Carefully flip the pastry sheet over onto your prepared baking tin. Press the pastry into the corners and up the sides, then use the rolling pin to roll across the top and remove any overhanging dough. Chill in the freezer for 15 mins.
For the frangipane filling:
Preheat oven to 180C / 350 / 160C fan forced.
Beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and beat well. Gently fold through the almond meal, flour and spices until combined.
Spread the frangipane filling evenly over the base of the chilled pastry tart shell and arrange apple slices on top. Just gently press down to wedge them in place.
Bake for 50-55 minutes, turning the tin 3-4 times during cooking, until nicely golden on top and just cooked in centre. The centre should not feel soggy when you gently press it.
Allow to cool to room temperature before serving, and sprinkle with icing sugar.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Make sure the butter for the pastry is cold and don't overwork it.
TOOLS USED IN THIS RECIPE
An 8 inch round fluted tart tin
A food processor makes short work of the pastry dough