This tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream.
Prep: 1 hr
Cook: 1 hr 15 mins
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 icing sugar, sieved
2 large eggs
100g ground almonds
For the Calvados Chantilly cream
250ml double cream
50g icing sugar
½ vanilla pod, halved lengthways and seeds scraped out
- 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.
- 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.
- 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.
- 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.
- 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 bbcgoodfood.com