A guy at work brought in some cooking apples to share out only a few days after I saw a recipe for apple frangipani tart. It was too good of a coincidence to miss, so I brought a couple of cooking apples home to try it out.
I finally got round to making the tart today, only to find that I had helpfully tidied the recipe away, so had to google another one. I found this one on the Good Food channel website so used that instead.
I bought ready made & rolled shortcrust pastry (the other recipe suggested it so who am I to argue? ;-)), so I greased a cake tin and lined it with the pastry. After getting some advice from twitter (thanks everyone!) I blind baked the pastry by covering it in greaseproof paper (it came with the pastry so it really was worth buying ready made!) & pouring some rice in. I didn’t quite use enough rice as part of the side wall had bent over, so next time I’ll make sure I fill it to the top of the tin.
I heated a knob of butter with 2 tablespoons of sugar & 2 tablespoons of lemon juice in a pan before adding chopped apples & covering in water. I used two cooking apples & one gala (as it was looking a bit wrinkly and I knew I wouldn’t eat it this week) and this was plenty.
I made the frangipani mix using the following ingredients:
- 125 g unsalted butter
- 125 g icing sugar
- 100 g ground almonds
- 25 g plain flour
- 2 medium eggs
Thankfully, avoiding the overdone bit, it has turned out really nice. I normally have to have extra sugar with apple puddings but this was sweet enough even for me. Lovely served warm with a bit of ice cream 🙂