I am always experimenting with recipes and food, creating fabs and flops!
So whenever I use a recipe from somewhere other then out of my head, and I blog about it, I will always do my best to acknowledge the original creators.
Apple Frangipane Tart
Ingredients
- 2 sheets of frozen shortcrust pastry, partially thawed
- 100g of butter
- 1/2 cup caster sugar
- 2 eggs
- 1 cup almond meal
- 2 tablespoons plain flour
- 1 large green apple, peeled, cored and thinly sliced
- Extra 10g butter, melted
- Icing sugar for dusting
- *Note: I added the zest of 1 lemon to the almond mixture before baking
- Preheat oven to 200C/180C fan-forced. Line 11 cm x 34 cm loose based rectangular, fluted tart pan with pastry. Trim edges. Prick all over with a fork. Place on a baking tray, line base with baking paper and fill with weights or uncooked rice.
- Bake for 10 mins. Remove weights or rice and paper. Bake for another 10 mins or until pastry is golden.
- Meanwhile, using an electric mixer, beat butter, sugar and lemon zest until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in almond and flour. Spoon almond mixture into pastry case. Level top with a spatula. Arrange apple on top, overlapping slices slightly. Drizzle melted butter over apple.
- Bake tart for 35 mins ir until golden. Cool in pan. Serve dusted with icing sugar.
- Best served warm with whipped cream or vanilla bean ice-cream.
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