It has been said that ‘the apple does not fall far from the tree’. My love of baking (and of course eating) cakes, biscuits, desserts and sweets is shared equally by my mother. When I baked this particular dessert a couple of days ago it made me think of her. I know for sure that she would enjoy it… this classic French tart, with perhaps a spoonful of double cream on the side.
We live so many miles apart, that it’s only once or twice a year that we get to spend time together… to cook, to eat out, to indulge in delicious French tarts. Though very sweetly, she will often make the recipes that I share on the blog in the week after I’ve posted them and lets me know how they turn out. I very much hope you try this one Mum! xx
French Apple Frangipane Tart | Gather and Graze
- Sweet Shortcrust Pastry (click here for recipe)
- Frangipane Filling (recipe below)
- 3-4 Apples (peeled, cored and thinly sliced)
- 1 Tablespoon Melted Butter
Line a 23cm (shallow) tart tin with shortcrust pastry and prick the base all over with a fork. Par-bake the shell (covered in parchment paper and filled with pie weights/rice or beans) in a 200°C oven for 10 minutes. Remove the pie weights and parchment paper and return the empty tart shell to the oven for a further 5 minutes. Allow to cool slightly.
Fill the tart shell with Frangipane Filling and arrange the thinly sliced apple on top, pressing slightly into the Frangipane. Brush the tops of the apple slices with melted butter, before baking at 180°C for about 35-40 minutes until the frangipane is puffed and golden.
Allow to cool in the tin for 10 minutes, before placing on a serving plate. Perfect with a little double cream or ice-cream on the side.
To make the Frangipane Filling:
- 125g Unsalted Butter (softened)
- 160g/⅔ Cup Caster Sugar
- 2 Free-Range Eggs
- 2 Tablespoons Calvados (or Brandy)
- 200g/2 Cups Ground Almonds
Cream the butter and sugar in an electric mixer, until light and fluffy. Add the eggs one at time, beating between each addition to thoroughly combine. Fold in the Calvados and ground almonds.
* Frangipane filling will keep for up to a week, refrigerated in an airtight container.
** This quantity of Frangipane provided enough for 2 x 23cm/9in (shallow) apples tarts.