Tart Recipe – Apple and Almond Frangipane Tart

A tart recipe that I have always been tempted to try is a Frangipane Tart. I believe it is the name that I  am fascinated with…it had to be fragrant and delicious, because I have a Frangipane Tree in my garden that has an absolutely glorious fragrance….

Although the tart and the tree has got nothing to do with each other they have one thing in common though and that is that both fill my house with the most amazing aroma…..

This tart recipe is far easier to make than you may think. A frangipane is basically almond cream that is baked until if forms a soft, warm nutty cushion for the fruit, which in my case happened to be apples.
Almonds are traditionally used in a frangipane tart, but you can experiment with hazelnuts, cashew nuts..even pistachios.
When choosing your fruit, make sure it is fruit that will hold its shape when cooked, but try plums, nectarines, apples, pears, apricots and even cherries can work well in this tart recipe.

I wanted to make something special to showcase my wonderful prize that I won in the Natreen Competition last week. My new cake stand, made by the famous and talented  Carol Boyes arrived on Friday and all I said while opening the packaging(which in itself is a work of art)  was “WOW!”.  The prize consists of a cake stand, a cake lifter and 6 cake forks. To think I won that for making an easy Brunch Bagel….

Apple and Almond Frangipane Tart 
adapted from Dorie Greenspan’s Baking: From My Home to Yours

Pâte Sablée


1 1/2 cups flour
1/2 cup icing sugar
1/2 tsp salt
9 tbsp butter, very cold, cut into small cubes
1 egg yolk

 Put the flour, icing sugar, and salt in a food processor and pulse a few times to combine. Add the cubes of  butter and pulse until the butter is cut into very small pieces. Add the egg yolk and  pulse until the dough starts to turn from dry to clumpy. Do not overworked  the pastry – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.
Butter a 9inch/23cm tart tin with loose bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You will have some dough left. Use the  extra for patching the pastry case after you’ve bake it. Again, work lightly, do not press to hard, just cover the tart tin.
Freeze the tart shell for at least 30 minutes. Preheat the oven to 375 degrees.
To pre-bake the tart shell, take a piece of foil and butter the shiny side, press the buttered side  to the shell. You do not need beans or rice to “blind bake”. Place the pastry case on a baking sheet and bake for  25 minutes 9or until the shell is slightly colored.Cool down.

Frangipane


6 tbsp butter,  room temperature
2/3 cup sugar
3/4 cup ground almonds
2 tsp flour
1 tsp cornstarch
1 large egg plus 1 egg white
1 tsp vanilla extract

Beat the butter and sugar in the food processor until smooth. Add the ground almonds and mix together. Add the flour and cornstarch, and then the egg and egg white. Beat the the mixture until it is very smooth. Add the  vanilla.  Preheat the oven to 350 F/180C. Spread the frangipane evenly into the cooled tart shell. place your fruit of choice in a pretty pattern and bake on a baking sheet  for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.
If you are not going to bake the tart immediately, you can store the fragipane in the fridge for up to 2-3 days. Bring to room temperature so ensure even spreading when you are ready to bake this easy tart recipe.

Other tart recipes that you might enjoy!

Apple Tarte Tatin

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