Bramley Apple Recipes

Oct 20, 2015

Apple frangipane tart

Equipment: 1 fluted tart tin 25 cm in diameter and 3cm deep

2 Bramley apples
Melted butter
Caster sugar

Sweet pastry:
250g / 9oz plain flour
85g / 3 ½ oz butter
85g / 3 ½ oz icing sugar
1 egg, 1 egg yolk

For the frangipane:
150g / 5 oz butter
175g / 6 oz icing sugar
175g / 6 oz ground almonds
2 eggs
2 teaspoons plain flour
2-3 drops of almond essence

Heat oven to gas mark 4 / 180 C. To make the pastry mix the flour and icing sugar together, chop the butter into small cubes and rub it into the flour. Add the egg to form a dough and chill for about 30 minutes while you make the frangipane.

Beat the butter and sugar together until it is light and fluffy, then add the flour, eggs, ground almonds and essence. Alternatively combine the ingredients in the food processor. Set aside.

Line the tart case with the pastry and then spread over a layer of the frangipane until the tart is half full. Peel and cut the apples into quarters and remove the core. Slice each quarter finely and arrange them on top of the frangipane. Brush lightly with melted butter and sprinkle with caster sugar. Bake for 30 – 40 minutes until golden. Serve with cream, ice cream or custard.

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