At your next dinner party, surprise your guests with this simple, yet extraordinary showstopper. They will think that you slaved for days! Take it to the next level and serve with lashings of whipped cream. Decadent…
This tart can easily be varied to a Pistachio and Fig Tart by just changing the nuts in the Frangipane and the fruit.
- 325g flour
- 125g unsalted butter, softened
- 125g icing sugar
- 2 eggs
- 100g unsalted butter
- 100g castor sugar
- 2 eggs
- 100g ground almonds
- tsp baking powder
- Cream the butter and icing sugar together in a bowl.
- Beat eggs lightly together in another bowl.
- Add the flour and eggs alternately to the butter mixture until a paste forms.
- Turn onto a floured board, knead lightly.
- Once you have a smooth dough, wrap the dough in clingwrap and chill in the fridge.
To make the Frangipane
- Beat the butter and the castor sugar together.
- Mix the eggs together in a separate bowl and slowly add to the butter mixture.
- Add the ground almonds with a pinch of salt and the baking powder.
- Chill mixture in the fridge, covered.
To bake the tart
- Grease a rectangle or round loose-bottomed tart shell.
- Roll out the chilled pastry and line the shell. Chill.
- Preheat the oven to 180 C.
- Remove the pastry from the fridge and blind bake for 20 minutes.
- Remove from the oven and allow the tart shell to cool down.
- Fill with the frangipane mixture.
- Flatten and neaten with a palette knife.
- Place the baby apples in the frangipane in neat rows of 2’s.
- Sprinkle with the flaked almonds.
- Return the tart to the oven and bake until golden, approximately 30 minutes.
- Remove from the oven and brush with apricot jam glaze.
- Chill and decorate with gold leaf.