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Apple Frangipane Tart with Apple Brandy Syrup

A comforting, Autumnal dessert to enjoy in the colder months.

70 6
Apple Frangipane Tart with Apple Brandy Syrup | DonalSkehan.com, A comforting, Autumnal dessert to enjoy in the colder months.

blog

Apple Frangipane Tart with Apple Brandy Syrup

A comforting, Autumnal dessert to enjoy in the colder months.

Tuesday, July 7, 2015

For the pastry:

250 g plain flour

1 1/2 tsp caster sugar

1 tsp flaky salt (Maldon is great)

170g very cold, unsalted butter (cut into small cubes)

1 egg

1 1/2 tsp apple cider vinegar

80ml ice cold water

1 egg yolk

For the filling:

8 dessert apples, peeled cored and sliced 4 mm thick

100g ground almonds

115g unsalted butter, at room temperature

100g granulated sugar

2 large eggs

4 tsp all-purpose flour

2 tsp Apple brandy

Pinch of salt

For the syrup:

75 g light muscovado sugar

5 tblsp apple brandy, plus extra for drizzling

Pastry blender

Large mixing bowl

Medium mixing bowl

Small bowl

Handheld mixer (optional)

Rolling pin

Baking tray

Saucepan

70 mins
Serves 6

It’s hard to top a classic apple tart but this version certainly gives it a run for its money! The sweet frangipane filling is a lovely addition and really brings these little tarts to a whole new flavour level.

 

To make the pastry, using a pastry blender, cut the butter into flour mixture until the crumbs are the size of little peas. Transfer the flour and butter crumb to a large bowl and make a well in the centre of the crumb.
In a separate small bowl, lightly beat together the egg, apple cider vinegar and ice cold water to incorporate. Pour the cold egg mixture into the well of the flour mixture. Using two large forks, gently toss the flour mixture into the egg mixture (treat the mixture as though it is a salad of delicate greens, being careful to not over work the dough). Add a little more water, a drizzle at a time, until the mixture just holds together.
Turn the dough out onto greaseproof paper, wrap, and chill for a good 30 minutes before rolling out. The dough will make one large tart, two medium tarts, or 4 small ones.
For the frangipane filling, using a medium bowl and a handheld mixer, cream together the butter and sugar on medium speed for 3 to 4 minutes, or until light. Add the ground almonds and beat on medium speed for 1 minute, or until thoroughly incorporated.
With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week. If refrigerated, let sit at room temperature for 1 hour before using.
On a generously floured work surface, roll out individual dough portions into rounds about 1/8? thick. Transfer dough rounds onto a baking tray lined with greaseproof paper. Spread 2 tbsps of frangipane in a circle in the centre of each disc leaving a 20 cm edge all around with no frangipane. Arrange the apple slices in a circle in the centre.
Fold the edges of the pastry inward, over the apples, leaving the centre of the apple exposed, and creating a barrier so the juice can not escape as the tart cooks. Brush the outside edges of the pastry with egg yolk.
Bake the tart in a hot oven, 210?C for 25-35 minutes (or until the sugar and juices bubble in the centre of the tarts). Remove the tarts from the oven and alow them to cool slightly.
For the sauce, gently heat the brandy and muscovado sugar in a saucepan until almost hot and the sugar is dissolved. Spoon the sauce over the cake. Serve with a dollop of creme fraiche or whipped cream and the brandy sauce spooned over the top.
70 mins
Serves 6

Ingredients

For the pastry:

250 g plain flour

1 1/2 tsp caster sugar

1 tsp flaky salt (Maldon is great)

170g very cold, unsalted butter (cut into small cubes)

1 egg

1 1/2 tsp apple cider vinegar

80ml ice cold water

1 egg yolk

For the filling:

8 dessert apples, peeled cored and sliced 4 mm thick

100g ground almonds

115g unsalted butter, at room temperature

100g granulated sugar

2 large eggs

4 tsp all-purpose flour

2 tsp Apple brandy

Pinch of salt

For the syrup:

75 g light muscovado sugar

5 tblsp apple brandy, plus extra for drizzling

You'll Need

Pastry blender

Large mixing bowl

Medium mixing bowl

Small bowl

Handheld mixer (optional)

Rolling pin

Baking tray

Saucepan

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