Apple & Almond Frangipane Tarts
I must have made thousands of Apple & Almond Frangipane Tarts in my early days as a chef, and no wonder…
The buttery puff pastry is topped with a luscious almond cream and thinly slices apple, then baked until crisp and caramelised.
Served with a simple scoop of vanilla ice cream, it’s hard to imagine a more delicious dessert.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 2 Pink Lady Apples
- 1 tsp Lemon Juice
- 1 375g Roll Of Careme Puff Pastry thawed in the fridge
- 15 grams Unsalted Butter melted
- 1 1/2 tbsp Caster (superfine) Sugar
For the Calvados Frangipane
- 100 grams Unsalted Butter, Softened (3½ Oz)
- 150 grams Caster Sugar (5½ Oz)
- 1 Egg
- 1 Egg YOLK Only
- 100 grams Almond Meal (3½ Oz)
- 30 grams Plain (all-purpose) Flour (1 Oz)
- 1 1/2 tbsp Calvados (apple Brandy)
- 1 Scoop Vanilla Ice Cream optional
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- Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
- For the frangipane, place the softened butter abnd sugar in the bowl of an electric mixer with a paddle attachment and beat until pale and fluffy. Beat in a the egg and egg yolk, then vigorously stir in the almond meal, flour and Calvados until smooth. Set aside.
- Peel the apples, then cut them in half and carefully remove the core. Cut into very thin slices - about 2 mm (1/16 inch) thick if you can - and put in a bowl with the lemon juice and 500 ml(17 fl oz; 2 cups) cold water. Stir once, then drain the apple slices on a clean tea towel.
- On a lightly floured surface, roll out the pastry to create a larger rectangle. Using an 18cm (7 inch) side plate or ring mould as a guide, cut two rounds from the pastry. Place the rounds on the prepared baking tray and prick all over with a fork to stop it puffing up too much. Any remaining pastry can be pressed back togetheer, wrapped in plastic wrap and stored in the fridge for another use.
- Evenly spread 1-2 heaped tablespoons of frangipane on each pastry disc. any leftovers will keep in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.
- Arrange the apple slices in a concentric circle on top of the frangipane, overlapping tightly to create a flower shape, and place two or three half-slices in the middle to finish. Brush the apple with butter and sprinkle with half the caster sugar.
- Bake for 10 minutes, then remove from the oven and sprinkle with the remaining sugar. Return to the oven and bake for a further 10 minutes, or until the pastry is puffed in the centre and the apple slices are pale golden.
- Serve warm or at room temperature with a scoop of vanilla ice cream.