Apple and Blackcurrant Frangipane Tart
Prep time: 30 minutes
Bake time: 50 minutes
Makes: 8-10 servings
INGREDIENTS
FOR THE SWEET PASTRY
250g plain flour
70g icing sugar
125g butter
Two egg yolks
Water
FOR THE FILLING
100g caster sugar
100g butter
Two large eggs
100g ground almonds
Four eating apples
Blackcurrant jam
METHOD
Mix the plain flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Then mix in the icing sugar and a pinch of salt, followed by the egg yolks. If the pastry feels too dry to form a dough, add 1 tbsp water.
Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before rolling it out and lining a 22cm tart tin.
Blind bake the pastry for 10 minutes at 180 degrees, remove the baking beans and give it another 5 minutes in the oven.
Next, beat together the butter and sugar, then slowly beat in the eggs and fold in the ground almonds. Spread a nice layer of jam on the pastry base and then pile in the cake mixture.
Peel the apples, cut in half and scoop out the core, thinly slice across the width and tuck them snuggly into the cake batter, paint with melted butter, then sprinkle with a teaspoon of caster sugar.
Bake in the oven at 180 degrees for 40 minutes, or until the frangipane is golden and the apples cooked through.
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