Rich Apple Frangipane Tart

This classic tart is the ultimate crowd pleaser, crisp,sweet pastry filled with almond sponge and topped with glistening apple, what could be better for a family gathering! 

What I like about this recipe is that you can substitute loads of the ingredients for whatever you have, the key to mass entertaining. You can swap the ground almonds in the Frangipane with the same amount of plain flour if you want (if I did this then I would add a bit of vanilla extract too). The apple on top can be swapped for pear and the apricot jam for marmalade.

If like me you have a hatred of food processors or you just don't have one you can make the pastry. By rubbing the butter into the flour then adding the other ingredients to bind it all together. 

Apple Frangipane Tart

Ingredients

For the pastry:

185g strong white flour

125g caster sugar

65g softened butter

1 medium egg

1/2 tbsp cold water

2 dessert apples cored and thinly sliced

100g apricot jam, warmed

For the Frangipane:

200g softened butter

200g caster sugar

2 medium eggs

2 medium egg yolks

60g plain flour

200g ground almonds

Method

Put the flour, butter, sugar, egg and water into a food processor and bled until fully combined and forming into large balls.

Wrap and chill for 1 hour.

Preheat the oven to 200C/gas 6.

Roll out onto a floured surface until big enough to fill a 25cm tin with excess gently lift into the tin and lift the edges of the pastry so it fills the whole tin.

Place the tin on a tray then make the frangipane by creaming the butter and sugar, adding the eggs and yolks one at a time, add the flour and almonds.

Spoon the frangipane into the pastry case then smooth it out, make a cros out of the appple slices on the top or decorate how you wish.

Bake for 35-40 minutes until golden brown, brush with warm apricot jam immediately. If using a loose bottomed tin remove the tart from the tin by placing the tin on a mug and pushing down the sides.