Place the apricot jam in a small pan and gently warm it over a low heat. INGREDIENTS : 4 granny smith apples, peeled, halved, cored, thinly sliced 375gm packet butter puff pastry, thawed must have this brand 20g Ballantyne.Leave the tart on the baking sheet for 10 minutes before carefully sliding it onto a serving dish.If it is browning a bit too much towards the end of the cooking time, cover the tart with foil. Bake for 30-40 minutes until golden brown.Then fold about 2½cm/1in of the pastry into the centre, over the fruit. Arrange the sliced apples around and on top of the frangipane.Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Spread the almond mixture on top of the mincemeat. Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Spread the mincemeat over the centre of the pastry leaving a border of about 4cm/1½in around the edge.Roll the pastry out onto a lightly floured surface to a 30cm/12in circle, then transfer it to the lined baking sheet and prick all over with a fork. Remove from the oven and reduce the oven temperature to 350☏.Add the almond extract, cover and set aside. Gradually beat in the eggs and then stir in the ground almonds. Place the butter and sugar in a medium mixing bowl and beat them together with a wooden spoon until they are light and fluffy.For the filling, toss the apples in the lemon juice.Wrap the dough in clingfilm and chill in the fridge for 1 hour. Turn onto a floured surface and gently knead until a dough is formed. Add the soured cream and whizz until it just comes together. Make the pastry by placing the flour into a food processor with the cubed and chilled butter.Line a large baking sheet with baking parchment.AGA 4/3/2dr Grid shelf on the floor of the roasting oven Preheat the oven to 200☌/fan oven 180☌.gas mark 6.5.3 oz Unsalted butter, cubed and chilled - For the pastry.1 Scoop of cream or ice cream, to serve.1 Handful of Flour, for dusting - For the pastry.150 g Unsalted butter, cubed and chilled - For the pastry.This quantity of Frangipane provided enough for 2 x 23cm/9in (shallow) apples tarts.Frangipane filling will keep for up to a week, refrigerated in an airtight container.Add the eggs one at time, beating between each addition to thoroughly combine. Perfect with a little double cream or ice-cream on the side.Ĭream the butter and sugar in an electric mixer, until light and fluffy.
Brush the tops of the apple slices with melted butter, before baking at 180☌ for about 35-40 minutes until the frangipane is puffed and golden.Īllow to cool in the tin for 10 minutes, before placing on a serving plate. Allow to cool slightly.įill the tart shell with Frangipane Filling and arrange the thinly sliced apple on top, pressing slightly into the Frangipane. Remove the pie weights and parchment paper and return the empty tart shell to the oven for a further 5 minutes. Par-bake the shell (covered in parchment paper and filled with pie weights/rice or beans) in a 200☌ oven for 10 minutes. Preheat the oven to 190☌/170☌ fan/ Gas 5, and slip a heavy baking sheet inside to heat up. Line a 23cm (shallow) tart tin with shortcrust pastry and prick the base all over with a fork.
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