Anna Buckley

This is the apple tart that started my obsession with pastry. The ridiculously quick and easy shortcrust will completely revolutionize your dessert repertoire and possibly turn you into a Queen of Tarts just like me!

APPLE AND FRANGIPANE TART

 

INGREDIENTS

Shortcrust Pastry

1+1/3 cups plain flour

1/3 cup caster sugar

140 gms butter, melted (5 ozs or 10 tablespoons)

 

Frangipane

125 gms softened butter

1/3 cup caster sugar

2 eggs

1 cup almond meal

1 tablespoon plain (all purpose) flour

1 teaspoon cinnamon

 

Apple Filling

5 medium Granny Smith apples

1/2 lemon

1 tablespoon butter

1/4 cup water

 

Glaze

1/3 cup apricot jam

2 tablespoons water

 

METHOD

Start by making pastry. For the original recipe click here. Once baked set pastry aside to cool. Remembering to keep flan tin on baking sheet or disc during the entire process…it’s much easier to handle the tart that way.

Peel apples.

Then core and cut apples into eight equal pieces. I found this wonderful device at a 2 dollar shop and it makes the process so much quicker (go online or checkout your nearest 2 dollar shop).

Then cut the 8 pieces in half so that you have 16 thin slices. Repeat with remaining apples.

Place apples in large frying pan and add water, lemon juice and butter.

Cook on high heat, gently moving apples around so that they don’t burn, until they are just beginning to soften. This should only take a few minutes. Do not over cook them or they will turn to mush. Remove pan from heat and set apples aside to cool.

Next you can make frangipane. Start by mixing sugar into softened butter. Then add eggs and beat until combined. Lastly add almond meal, plain flour and cinnamon.

Mix all ingredients to form a paste.

Tip Frangipane paste into baked, cooled pastry case.

Then spread evenly over base.

Turn oven to 180 c (350 F).

Start by placing cooled apples around inner edge of pastry. Try to select biggest slices first. They should slightly overlap like the picture above.

Form one complete circle.

Then repeat process again.

Keep forming concentric circles till you almost reach the middle.

Finish with thinnest slices to form rose-like centre. You may need to shave off a slice to complete the task.

Place in middle of oven and bake for a least 45-60 minutes.

In the meantime place jam and water in microwave proof bowl and heat till boiling and completely melted.

Sieve jam into new bowl and set aside.

Check tart after 45 minutes to ensure pastry and apples are cooking evenly and not burning. Adjust oven accordingly.

Remove tart from oven when Frangipane is bubbling, golden and centre is cooked evenly. The apples will look a little dry.

Brush over apricot glaze till all apples are coated. If your jam has reset add a little water and microwave for a few seconds till it melts.

Switch oven to ‘grill’ (broiler) setting so that all heat is coming from the top, keep temperature the same.

Once apples are covered and oven has reached temperature….

Place tart in top of oven and WATCH IT LIKE A HAWK it will only take a minute or two. The toffee-like coating will burn very easily. Keep turning tart so that it browns evenly.

Your tart will be ready when the toffee darkens on the edge of the apples. Remove before this begins to burn.

When tart has cooled remove flan tin and place on flat serving plate.

What a magnificent looking tart!

Serve with whipped cream and try just stopping at one slice!

Cheers Anna x

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