Recipe submitted by: Aimee Mendoza
Recipe courtesy of: WURZELTREE
What's in it
For the Pâte Brisée Pastry
165g plain flour
125g butter, softened to room temperature
1 egg yolk
3 tablespoons cold water
For the Frangipane Filling
125g butter, softened
100g caster sugar
1 egg, beaten
1 egg yolk
2 teaspoons Calvados or Kirsch
2 tablespoons plain flour
115g ground almonds
3 to 4 Granny Smith apples, peeled, cored, halved and thinly sliced
3 tablespoons apricot jam
How to cook it
- To make the pâte brisée, stir together the flour and salt in a bowl. Add butter, egg yolk and water. Combine together until the mixture forms large crumbs. If the crumbs are too dry, add a little more water.
- 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 cling wrap. Chill for at least 30 minutes or until firm. (The dough can be stored in the refrigerator for up to 3 days, or frozen.)
- To make the frangipane filling, cream together the butter and sugar in a medium bowl until light and creamy. Gradually mix in the egg and egg yolk one at a time.
- Stir in the Calvados or Kirsch. Add flour to the ground almonds, then mix into the butter mixture. Set aside.
- Roll the pastry out to about a 30cm circle on a lightly floured surface. Fold loosely into quarters and centre the point in a 30cm fluted tart pan with removable base. Unfold dough, and press into the bottom and up the tart sides. Prick with a fork all over. Return pastry to the refrigerator to chill until firm.
- Preheat the oven to 200 degrees C. Place a baking tray inside the oven while it preheats. Spoon the frangipane into the chilled pastry base, 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.
- Place the tart onto the hot baking tray in pre-heated oven and bake until the frangipane begins to brown, 15-20 minutes. Reduce the oven to 180 degrees C and bake for further 15-20 minutes.
- Ten minutes before the end of baking, sprinkle the tart with extra caster sugar then continue to cook for the remainder of the time or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
- A short time before serving, warm the apricot jam in a small saucepan and brush over tart top as a glaze. You might need to add some water if necessary to make it a liquid consistency.
- Serve at room temperature.