Apple frangipane tart
Ingredients
Pastry
- 225g plain flour
- 2 tbsp icing sugar
- 100g cold salted butter, cubed, plus extra for greasing
- 1 medium free-range egg, beaten
- 1 tbsp iced water
Filling
- 4 tbsp blackberry and/or plum jam
- 225g salted butter or margarine, softened
- 225g caster sugar
- 4 medium free-range eggs, beaten
- 175g ground almonds
- 50g plain flour
- 2 English apples, cored and thinly sliced
Equipment
23cm fluted tin
Method
Sieve the flour, icing sugar and cube the butter. Rub the butter into the flour until you have a crumb like consistency.
Add in the egg and combine together by cutting in with a knife
Knead the mixture until it combines together
Refrigerate for at least 30 mins
Lay out a large sheet of cling and place dough on top. Then place another similar sized sheet of cling on top of that. Roll the dough out between these two sheets of cling to a size large enough to cover the tin base and sides.
Take off the top sheet of cling and place one edge over the rolling pin, you can use this to place the pastry over the dish by flipping it over. You'll want the cling finishing on top.
Push the pastry into the corners of the dish and refrigerate for another 30 mins
Pre-heat the oven to 160 degC fan
Trim the pastry edges in line with the dish
Spread on the jam over the surface
Beat the butter and caster sugar together
Beat the eggs into the mixture 1 at a time
Fold in the ground almonds and flour
Pour the mixture into the dish and level
Bake the frangipane for 30 mins, it will be baked again after adding the apples
Meanwhile slice the apples thinly
Take the frangipane out of the oven after the time has gone. It will still be quite wobbly. Add the sliced apple in a nice circular pattern
Put the frangipane back into the oven and cook for a further 15-25 mins until apples are golden
Leave to cool for the frangipane to set