Almond & apple tart 2016

Almond & apple tart

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(2 ratings)

Prep: 1 hr Cook: 1 hr, 15 mins plus at least 1 hr 20 mins chilling

More effort

Serves 8

This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream

Nutrition and extra info

Nutrition: per serving

  • kcal846
  • fat53g
  • saturates29g
  • carbs74g
  • sugars48g
  • fibre2g
  • protein9g
  • salt0.7g
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Ingredients

  • 4 Royal Gala apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • icing sugar to cover

For the sweet pastry

  • 165g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 80g caster sugar
  • 265g plain flour, plus extra for dusting
  • 1 egg yolk, lightly beaten

For the frangipane

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar, sieved
  • 2 large eggs
  • 100g ground almonds
  • 50ml Calvados

For the Calvados Chantilly cream

  • 250ml double cream
  • 50g icing sugar
  • 50ml Calvados
  • ½ vanilla pod, halved lengthways and seeds scraped out

Method

  1. First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it’s fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.

  2. For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.

  3. Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack – patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.

  4. Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there’s a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.

  5. Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

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Comments, questions and tips

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paulajsmith07
29th Oct, 2017
5.05
I have made this a few times now and is always a real hit. Pastry is tricky to roll out but you can piece together easy enough and whilst I do use calvados, in the cream I use just 30ml as 50ml was a tad strong the first time I did this receipe. Pls don't let the previous comment dissuade you from trying this. It's lush and I'll be using it a few times more yet.
Margo17
22nd Oct, 2017
1.3
I made it without the calvados and it looked and smelt gorgeous. Sadly it tasted way too eggy! What a shame! If I made it again I’d reduce it to one egg in the almond filling.
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