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Apple frangipane tart
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Delicious French pastry with a fruity twist.
Ingredients:
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 100g butter, softened
  • 2 eggs
  • 100.00 gm almond meal
  • 40.00 ml plain flour
  • 2 small golden delicious apples, peeled, cored, quartered, thinly sliced
  • Extra 10g butter, melted
  • Icing sugar mixture, for dusting
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line a 2.5cm-deep, 11cm x 34cm loose-based rectangular fluted tart pan with pastry, trim edges, and prick the base with a fork. Place the pan on a baking tray, line the pastry with baking paper, and fill it with pastry weights or uncooked rice.
  • After baking with weights or rice for 10 minutes, delicately discard the weights or rice and paper. Continue baking for an additional 10 minutes or until the pastry is beautifully golden.
  • In a bustling kitchen, whip up a fluffy mixture of butter and sugar using an electric mixer. Add eggs one at a time, mixing until just combined. Gently fold in almond and flour. Fill the pastry case with the almond mixture and smooth the top with a spatula. Artfully arrange apple slices on top, slightly overlapping. Finally, generously drizzle melted butter over the apple slices.
  • Bake the tart until it turns golden, usually around 35 minutes. Allow it to cool in the pan, then serve it with a dusting of icing sugar.

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