Apple and Blackcurrant Frangipane Tart

Prep time: 30 minutes

Bake time: 50 minutes

Makes: 8-10 servings




250g plain flour

70g icing sugar

125g butter

Two egg yolks




100g caster sugar

100g butter

Two large eggs

100g ground almonds

Four eating apples

Blackcurrant jam




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.