An indulgent spiced apple frangipane tart with a melt in your mouth sweet almond filling, cinnamon spiced apple and toasted flaked almonds.
Autumnal eats
We’re officially in the season of sweetness and excess. Pumpkin pies, panetonne, brandy infused puddings, mulled wine and, of course, creamy frangipane tarts. I’ve made my frangipane even more decadent by adding a touch of almond extract for a real nutty intensity. Paired with the nutmeg and cinnamon infused apple and a good spoonful of vanilla ice cream; this really is the naughty but nice treat we all crave in the colder months.
Skip the main, I’ll take the dessert
Baking just calls to me at this time of year. It gets dark ridiculously early and as much as I appreciate a brisk walk in crisp leaves, it can sometimes feel like a chore to leave the house. So since I’ll be in hibernation mode over the next few months (or six), I might as well make my home as comforting as can be. Well, this is where pie and tart baking really come in handy. The arresting aroma of roasted almonds and melted butter is particularly welcome in my kitchen. Is there any better smell to walk in to than a freshly baked Spiced Apple Frangipane Tart. If you’re making this for guests, they’ll be asking to skip dinner and go straight for dessert, so less cooking for you.
Leave a comment and let me know how you get on making this Spiced Apple Frangipane Tart. I would love to see your creations over on instagram!
more sweet treats to try
Moist Chocolate Raspberry Cake
Spiced Apple Frangipane Tart
Ingredients
For the sweet shortcrust pastry
- 200 g plain flour
- 100 g cold unsalted butter
- 50 g icing sugar
- 1 medium egg yolk
- 2-3 tbsp cold water
For the frangipane
- 125 g unsalted butter softened
- 125 g caster sugar
- 2 large eggs
- 125 g ground almonds
- 1/2 tsp almond extract
- 2 Braeburn or Royal gala apples
- 1.5 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 30 g flaked almonds
- 1/4 tsp icing sugar sifted
Instructions
- In a large bowl, use your fingertips to rub the butter into the flour until it resembles large breadcrumbs. Stir in the egg yolk and a tablespoon of water until a firm dough forms. Form into a ball, wrap with cling film and chill in the fridge for 30 minutes.
- Roll the dough out to 1/2 cm thickness and press down into a loose bottomed 23cm/ 2.5 cm deep tart tin. Trim the edges and prick the base all over with a fork. Chill for 20 minutes.
- Preheat the oven to 190°C/fan 170°C. Line the pastry with foil and fill with baking beans. Blind bake for 15 minutes. Remove the foil and beans and bake for a further 5 minutes.
- Meanwhile, to make the frangipane, use an electric hand whisk to cream the butter and sugar for 2 minutes. Whisk in the eggs until well combined. Then stir in the ground almonds, almond extract and 1/2 tsp of cinnamon.
- Core the apples, then slice into 4mm slices, leaving the skin on. Add to a bowl and coat in a teaspoon of the cinnamon and all the nutmeg.
- Fill the baked pastry with the frangipane mixture. Place the apples in a concentric ring pattern working from the outside in. Scatter over the flaked almonds. Bake in the oven for 40-45 minutes.
- Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the tart from the tin and transfer to a serving plate. Sift over the icing sugar and serve warm with vanilla ice cream.