Arrange the apple slices on top of the almond frangipane filling creating a flower like pattern. Using a piping bag, fill the tart shell hallway up. Using a spatula, combine one cup of pastry cream with 2 cups of almond cream. Add the ground walnuts and granulated sugar and mix on low speed until combined. Add eggs, one at a time, and almond liqueur. Scrape the bottom and side of the bowl as needed. In a large bowl, beat the butter and powder sugar until light and fluffy. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Remove from heat and transfer to a heat-resistant bowl. Stir constantly with a wooden spoon until the mixture thickens. Return mixture to the saucepan and bring to a boil. Add a little more milk mixture and continue mixing. Apple and Frangipane Tart Recipe 1) Make the short-crust pastry: 2) Bake the pastry case: 3) Make the apple and frangipane pie filling: 4) Assemble and bake. Mix a little of the hot milk mixture with the egg yolk mixture, whisk constantly as you pour the hot milk to prevent eggs from turning into scrambled eggs. In a large bowl whisk cornstarch and egg yolks. In a medium saucepan mix together milk, sugar, and salt. Refrigerate again while preparing the filling. Press it into the bottom and sides of the tart pan. Remove the dough from the refrigerator and roll it out to 1/4-inch thick. Wrap the dough with plastic wrap and refrigerate for 1 hour. Turn the dough out onto the counter and gently form into a ball. Stir together the egg yolk, water, and vanilla. Using a pastry cutter, cut in the cold butter into the flour mixture. In a medium bowl, whisk together flour, sugar, and salt. It was easy enough to make and with its crisp pastry, sweet almond filling and tart apple slices glazed with apricot jam, it’ll be a sure crowd pleaser.Prepare the tart shell. That aside, this was a really lovely dessert. I do recommend you ensure you have enough time to do fiddly things like layering the apple – I was rushed for time and my layering was… um… rustic. I’ve left the recipe as is though, as it all depends on how many tarts you choose to make, and how big your tart cases are. Next time around, I’d double the amount of frangipane as I’d like to amply fill the tart cases I have.
The recipe made only enough frangipane to make six small tarts and even then, there wasn’t much of it. I also had slight issues with quantities. I adapted the recipe by making my crust from scratch using spelt flour, though you can use standard flour if you prefer. As such, sour fruits like green apples and berries make particularly good partners.Īnd, it’s green apples that are used in this recipe for Apple Frangipane Tarts from. The fruit acts as a fresh, tart counterpart to the sweet frangipane and short-crust pastry. It’s also associated with Christmas traditions, so I thought it was fitting to give it a try as we head into the coming month’s festivities.įrangipane is most often used in sweet tarts beneath a layer of fruit. It’s origins are unclear, but apparently a similar version of it existed in France many hundreds of years ago, perhaps as far back as the early Middle Ages. Frangipane… no, not the exotic bloom (fran-juh-pah-nee), but the almond based pastry cream (fran-juh-pain). I must admit, I was totally unaware of its existence until I heard it referred to in a recent Masterchef programme.
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