I love making and eating frangipani tarts and I am always trying different ways to update my basic recipe. They don’t always work or pass my strict criteria and end up as “my rejects” much to my family’s horror!!!
For this version I wanted to come up with one that was just a little bit different but incorporated classic flavours, so I used blackcurrant jam and fresh apples.
There is a generous layer of blackcurrant jam, topped with frangipani and a thin layer of apple slices.
This is certainly a real showstopper and isn’t as hard as it looks to make! It really is delicious and a bake I am really proud of and I hope you will enjoy too.
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Start by making the pastry - place the flour, sugar and butter into a food processor.
Then pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs. Then add the egg and combine in the food processor or by hand until the pastry starts to form a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Next to make the filling - put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer.
Then on a medium setting beat the mixture until it is pale in colour.
Take the pastry out of the fridge and uncover.
Next to line the 23cm flan tin - roll out the pastry until it is slightly bigger than the tin.
Fold the pastry in half and put it over the tin.
Unfold the pastry and press the edges into the tart tin then trim the excess pastry off the edges. I use the rolling pin to go back and forth to get a clean edge.
Then spread the jam in a smooth even layer over the bottom of the pastry case.
Spread the almond filling on top of the jam.
Make the almond mixture nice and flat ready for the apples.
Prepare the apples by removing the core and slicing as thinly as possible. A few millimetres thickness is perfect. You can sprinkle some lemon juice on them if they are going brown.
Arrange the apples from the outside of the tart inwards in circles.
Sprinkle the top with the demerera sugar.
Bake for 40- 45 minutes until golden brown.
Blackcurrant & Apple Frangipani Tart
Sarah’s servings: 12
Sarah’s skill: Medium
Baking time: 40 - 45 mins
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
Filling
150g Self Raising Flour
150g Unsalted Butter (room temperature)
150g Caster Sugar
90g Ground Almonds
3 Large Eggs
1tsp Almond Extract
5 tbsp Blackcurrant jam
3 Eating apples (cored and sliced thinly)
2 Tbsp Demerara sugar
Method:
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and beat until it is pale in colour.
Line a round 23cm tart tin with the pastry and spread the jam in a smooth even layer.
Spread the filling on top of the jam and level.
Prepare the apples by removing the core and slicing as thinly as possible. A few millimetres thickness is perfect.
Then arrange the apples from the outside of the tart inwards in circles.
Sprinkle the top with the demerera sugar.
Bake for 40- 45 minutes until golden brown.
Sarah's Extra Slice........
I do not blind bake my Bakewell tart case as the pastry always bakes well.
My flan tin is Alan Silverwood 23cm.
You can use other jams such as blackberry which work well with apple.