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Apple and Frangipane Tart with a slice cut out.

Apple and Frangipane Tart

LynnH
This easy Apple and Frangipane Tart is made with a simple wholemeal shortcrust pastry. A thin layer of marmalade lines the base of the pastry, which is then topped with an almond frangipane filling and slices of fresh dessert apples.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting the Pastry 1 hour
Total Time 2 hours
Course Dessert
Cuisine British
Servings 6

Equipment

  • Food processor Although not essential, it does help speed up the process of pastry making.
  • Baking tray You will need a large, sturdy tray to bake this rustic Apple Tart.

Ingredients
  

For the Pastry

  • 340 g Spelt Wholemeal flour
  • 85 g Butter fridge cold cut into cubes
  • 85 g Vegetable Shortening such as Trex. fridge cold
  • 4-5 tablespoons Cold Water You may not need it all. Especially when using plain white flour. Wholemeal flour absorbs more liquid.

For the Filling and Topping

  • 90 g butter at room temperature
  • 90 g caster sugar
  • 2 medium eggs
  • A few drops of almond extract
  • 90 g ground almonds
  • 45 g white spelt flour Or plain white all purpose flour.
  • 4 - 6 tablespoons Marmalade Apricot jam is a good alternative.
  • 3 Dessert Apples medium size
  • 1 teaspoon ground Cinnamon or to taste optional

Instructions
 

  • Begin by making the wholemeal shortcrust pastry. While the pastry is resting in the fridge, you can make the Frangipane filling and prepare the rest of the ingredients.
  • Step 1: Using a food processor, blitz the flour 340 g Spelt Wholemeal flour, vegetable shortening 85 g Vegetable Shortening such as Trex. fridge cold and butter 85 g Butter fridge cold together until you have a breadcrumb consistency or use the rub-in method with your fingertips.
  • Step 2: Gradually add the water 4-5 tablespoons Cold Water a little at a time (you may not need it all) and bring everything together until you have a smooth, firm dough with a putty texture.
  • Wrap the pastry dough in clingfilm, flatten it a little, and place it in the fridge for at least 1 hour to rest and firm up.
  • Preheat the oven to (moderate) 170 deg (Fan assisted oven)
  • Step 3: Beat the butter 90 g butter at room temperature and sugar 90 g caster sugar together until light, smooth and well combined.
  • Step 4: Lightly beat the eggs 2 medium eggs with the Almond Extract A few drops of almond extract to distribute the flavours. Then add this to the butter and sugar mixture, along with the ground almonds 90 g ground almonds and flour 45 g white spelt flour . Mix until well combined. Tip: Put the frangipane filling into a large piping bag, as this will make it easy to spread around the wholemeal pastry.
  • Step 5: Roll out the wholemeal pastry dough between two sheets of baking parchment or on a lightly floured countertop into a 30cm/12-inch disc.
  • Cover the pastry with half the amount of Marmalade 4 - 6 tablespoons Marmalade, leaving about an inch around the edges. Leave the rest of the Marmalade for glazing.
  • Step 6: Carefully pipe the Frangipane filling in a circle over the top of the marmalade, leaving around 2 - 3 inches around the edges.
  • Step 7: Core the apples 3 Dessert Apples medium size and slice them into ¼-inch slices. Sprinkle with a little ground cinnamon 1 teaspoon ground Cinnamon or to taste, if desired.
  • Step 8: Arrange the slices of apple evenly onto the frangipane filling. Add more cinnamon if you wish.
  • Step 9: Carefully fold the edges of the pastry over the edge of the Frangipane and apple filling. Seal any folds with your fingers to help prevent the filling from seeping out.
  • Step 10: Carefully place the rustic apple tart onto a greased baking tray and bake in a moderate oven for 40 - 45 minutes or until baked. The apples should be soft, and the frangipane should be baked in the middle. Test the centre of the tart with a skewer until it comes out clean.
  • Gently heat the remaining Marmalade, about 2 rounded teaspoons, with 1 teaspoon of water in a small pan. While the Apple and Frangipane Tart is still warm, brush the top of the apples and the pastry with the warmed Marmalade glaze.
  • Cool before serving with homemade custard or fresh cream. A slice mid afternoon with a cup of tea is delicious.

Notes

Tips
  • Put the frangipane filling into a large piping bag, as this will make it easy to spread around the wholemeal pastry. 
  • Replace the apples with rhubarb when it's in season.
  • Replace the Cinnamon with ground ginger if using Rhubarb,
Storage
  • Fridge - Once baked, store the tart in the fridge to keep the apples fresh. Bring it back to room temperature before serving or warm it in a moderate oven for a few minutes.
  • Freeze - I am not sure if this freezes well, as this is not something I have done.
Keyword Apples,, Galette