When it comes to baking to impress, I always turn to Sweet Paris published by Hardie Grant. This time I decided to have a go at a traditional french style apple tart with frangipane.
(Recipe from Sweet Paris)
200g plain flour, plus extra for dusting
75 g caster sugar
Pinch sea salt
90 g butter, diced and chilled
2 egg yolks, at room temperature
A dash if cold water if needed
100 g butter, at room temperature
50 g caster sugar
100 g ground almonds
2 large eggs
4 Dessert apples, peeled, cored, quartered, and thinly sliced
25 g (.9 oz) melted butter
1/2 egg, beaten
2 Tbsp apricot jam
1 Tbsp water
To make the pâte sucrée (sweet pastry) add the flour, sugar and salt to a bowl. Add the butter and rub in until it is combined and has a fine, sandy texture. Add the egg yolks and mix with a palette knife until combined. Add a little bit of water if it needs help coming together.
Place the dough onto a floured work surface and knead gently to bring it together into a smooth ball. Shape the pastry into a flat disc and wrap it in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180 degrees C.
Roll out the chilled pastry until it is about 3mm thick. Wrap the pastry around the rolling pin and then gently unfold it over a 9-inch fluted Ie dish. Press down the pastry and trim off the excess. Prick the base with a fork then put the pastry in tht fridge to chill for a few hours to stop shrinkage when baking.
Remove from the fridge, line the pastry with baking paper and fill with baking weights or uncooked beans or rice. Blind bake the pastry for 10 minutes. Remove the paper and weights and continue to bake for another 10 minutes, or until lightly golden. Remove from the oven, cool on a rack, and then refrigerate.
For the frangipane filling: In the bowl combine the butter and sugar until light and creamy. Then add the ground almonds and mix until smooth. Finally add the eggs and combine well. Spoon the frangipane filling into the tart shell, smoothing it out evenly. Make sure the pastry is cool, I made this mistake…
Preheat the oven to 160 degrees C.
Starting from the outside, arrange the apple slices in a spiral pattern, overlapping one another until the entire surface is covered.
Keep your sliced apple in a bowl of water and lemon juice to stop them turning brown before you use them!
Bake for 5 minutes and then brush the top with the melted butter. Continue to bake for about 45 minutes longer until the filling begins to brown. Then lightly brush the top with the beaten egg and return to the oven for another 5 minutes (giving you a total of about 55 minutes baking time).
To make the glaze, heat the apricot jam and water in a small pan and strain into a bowl. Remove the tart from the oven and, while still warm, use a pastry brush to coat the apples with the warm glaze.
Et voila! Prepare to impress with this delicious dessert.
Use the left over pastry and the bits of apple not near enough to make the grade to make little galette. Roll out the pastry into a circle, sprinkle with sugar and add the finely chopped apple. Fold in all the sides and egg wash. Pop in the oven whilst the main pie is cooking