Recipe in this post:
FRANGIPANE APPLE TART
Frangipane Apple Tart(320g shortcrust pastry; 4 apples; 2 tbsp sugar; 200g custard; 60g almond flour; 2 tbsp ground cinnamon)
- Dice one apple (or two, if quite small) and gently pan-fry on a butter-greased pan with the sugar, only for a couple of minutes, till they soften and start to glaze. Let them cool down.
- Meanwhile, make the frangipane, mixing together custard, almond flour, and ground cinnamon in a bowl.
- Stretch the shortcrust pastry to your tin size (I used a squared tin, 23 cm side), leaving about a border 1.5 cm tall, in order to create the edges of the tart. Dock the pastry base with a fork. Add the cooked apple to the frangipane and cover the pastry base with this mix.
- Slice the rest of the apples as evenly as possible and place over the frangipane mix. You can arrange them either by length to recreate a visual effect similar to Hasselbacken potato, or layer the apple slices like I did in the single serve tart, pictured above.
- Bake in hot oven at 180°C fan (400°F) for about 26 minutes–the tart is ready when the pastry is golden. Finish off with an additional sprinkle of ground cinnamon and even some lemon zest.
This is such an easy recipe, fast, and a guaranteed success. This tart is fun to assemble and the apple slices’ decoration offers a great chance to express one’s creativity. You should try this at home!
Frangipane apple tarts are now a staple at home and at the deli in Camden (The Camden Grocer) where I am working and cooking as their food consultant. If you are passing by the Market, don’t be shy and come get yours!