Almond & apple tart
- Tom Kerridge
Save recipe
Serves 8
More effort
Prep: 1 hr
Cook: 1 hr and 15 mins
plus at least 1 hr 20 mins chilling
A star rating of 4 out of 5.14 ratingsRate
loading...
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Apple prosecco punch
A star rating of 4.4 out of 5.6 ratings
Crisp roast pork with honey mustard gravy
A star rating of 5 out of 5.8 ratings
Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 Royal Gala apples
-
icing sugar
to cover
For the sweet pastry
-
165g butter
softened
-
80g caster sugar
-
265g plain flour
plus extra for dusting
-
1 egg yolk
lightly beaten
For the frangipane
-
100g butter
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal846
- fat53g
- saturates29g
- carbs74g
- sugars48g
- fibre2g
- protein9g
- salt0.7g
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, October 2016
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.14 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...