Apple frangipane tart
I have been cooking for years and sometimes I come across foods that I love and I have had many times but that I have never tried making myself.
Before having children I did not cook as much and as I do these days. I only used to make my evening meal and the odd cake from time to time. Now I spend most of my time in the kitchen and to be honest I love it and I have been looking forward to be able to do this for a long time. I count my blessings!
Long time ago I used to buy an amazing apple frangipane tart at M & S stores. Now I cannot find it anymore which is a shame but this has given me a reason to try making my own.
I love tarts but my only complain is that often they are far too buttery and rich for my taste. I know a good tart should have quite a lot of butter in it but when it comes to home cooking I try to reduce it as much as I can without compromising the taste. I love cakes but I also love to be healthy and keep my cholesterol low especially now that I am in my 40s. Besides, you can make lighter and delicious food anyway.
So on Saturday I made my own apple and frangipane tart. A slighly lighter version with less butter but just as good. A frangipane tart is a tart with apples and almond meal, a simple pie and really delicious, better than any shop bought version I had so far!
You can serve this with vanilla ice cream or cream if you like.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
Ingredients
- plain flour - 250 g - 2 + 1/2 cups
- butter - 150 g - 2/3 cup
- powdered (icing) sugar - 100 g - 7/8 cup
- egg yolks - 2
- vanillla essence - 1 tsp
- For the frangipane:
- dessert apples, peeled and cored - 2
- almond meal - 120 g - 1 cup
- butter - 70 g - 1/3 cup
- powdered (icing) sugar - 100 g - 7/8 cup
- eggs - 2
- flour - 70 g - 2/3 cup
- lemon zest - of 1 lemon
Instructions
Make the shortcrust pastry by mixing the flour with the eggs, vanilla, powdered sugar and butter. Work quickly with your hands and make a ball. Wrap it in cling film and put it in the fridge for 30 minutes.
Grease a 28cm or 11 inch pie mold with a little butter or line it with parchment paper. Lightly dust your work top with flour and with a rolling pin roll the pastry and put it on your baking tin. Pinch the base with a fork and cook for 10 minutes at 180C or 350F.
Let's make the frangipane filling.
Whip the softened butter with the sugar. Whip the eggs and add them to the butter. Add lemon zest, the flour, the almond meal and the apples cut into cubes.
Mix well and pour the mixture onto the cooked shortcrust pastry and cook for a further 20 minutes at 180C or 350F or until golden on top.
Sprinkle with powdered sugar if you wish.
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Adoro i dolci alle mele, mi piace sperimentarli e magari optare per quelli più leggeri. Ottima la tua torta di mele arricchita con le mandorle, è golosissima! Buona serata, ciao!
What a lovely Spring dessert. It’s always sad when a shop stops selling something you love, but then you get to discover a way to make it yourself 🙂
Yes I couldn’t live without this tart. Just love it so much!
I am a huge fan of frangipane! Your tart looks scrumptious, Alida.
Thanks Angie!
Frangipane is a firm favourite of mine. But I haven’t made it with apple as well…… May have to rectify that!
Mandorle e mele per una golosissimacrostata…. e tanto invitante!!!
What a delightful tart! It looks absolutely lush! Pinned for future inspiration.