Ingredients Jump to Instructions ↓

  1. For the pâte brisee (pastry):

  2. 175g (6 oz) plain flour

  3. pinch salt

  4. 125g (4 1/2 oz) butter

  5. 3 tablespoons cold water

  6. For the frangipane:

  7. 125g (4 1/2 oz) butter, softened

  8. 100g (4 oz) caster sugar

  9. 1 egg, beaten

  10. 1 egg yolk

  11. 1 dessertspoon Calvados or Kirsch

  12. 2 tablespoons plain flour

  13. 100g (4 oz) ground almonds

  14. Additional ingredients:

  15. 3 to 4 ripe dessert apples - peeled, cored, halved and thinly sliced

  16. 5 tablespoons apricot jam

Instructions Jump to Ingredients ↑

  1. To make the pâte brisée, stir together the flour and salt.

  2. Add butter, egg yolk, salt and water and mix until the mixture forms large crumbs. If the crumbs are too dry, add a little more water.

  3. Press the crumbs firmly together to make a dough, it should be soft but not sticky. Press the dough into a ball and wrap it in a plastic bag or cling film. Chill for at least 30 minutes or until firm. (The dough can be stored in the fridge for up to 3 days, or frozen.)

  4. To make the frangipane, cream together the butter and 100g of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time.

  5. Then stir in the Calvados or Kirsch. Add 2 tablespoons of flour to the ground almonds, then mix this into the batter. Set aside.

  6. Roll the pastry dough out to about a 30cm (12 in) circle on a lightly floured surface. Fold loosely into quarters, and centre the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.

  7. Preheat the oven to 200 C / Gas mark 6. Place a baking tray inside the oven while it preheats.

  8. Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the centre.

  9. Place the tart onto the warm baking tray and bake until the frangipane begins to brown (15-20 minutes). Reduce the heat to 180 C / Gas mark 4 and bake for another 15-20 minutes.

  10. Ten minutes before the end, sprinkle the tart with sugar then continue to cook for the remainder of the time. Transfer to a wire rack to cool.

  11. A short time before serving, warm the apricot jam and brush on top for a nice glaze. You might need to add some water if necessary to make it a liquid consistency.

  12. Serve at room temperature and enjoy!


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