Granny Smith apple and frangipane tart

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This apple frangipane tart from Paul Ainsworth will go wonderfully well with a good dollop of clotted cream. For a real twist, though, swap the apples for pears or poached quince and serve with a slice of Stilton.

First published in 2015




Granny Smith slice

Frangipane filling


For the frangipane, beat the butter and sugar together in a bowl until pale and fluffy
  • 75g of butter, room temperature
  • 75g of sugar
Mix in the ground almonds, then crack in the egg a little at a time, beating well between each addition - if the mixture begins to split, just add a little flour
Fold in the lemon zest and the rest of the flour until combined and store in the fridge until required
For the slice, peel and core the apple, cut in half then slice thinly into crescent shapes
Roll the puff pastry into a rectangle shape, approximately 10cm wide by 30cm long, to a thickness of 1/2cm
  • 320g of puff pastry
Roll the trimmings to the same thickness, but 30cm long by 2cm wide. Brush the edges of the bases with the yolk and glue down the strips to border the entire base of the tarts
Spoon the frangipane down the centre of the base. Fan the apples very closely together down the centre on top of the frangipane. Excess frangipane can be used to make more tarts or stored for 3-4 days
Brush the pastry walls with egg yolk and leave to rest in the fridge for at least an hour
Once rested, preheat the oven to 180°C/gas mark 4 and then bake the tart for 25 minutes or until golden
Remove from the oven and melt the apricot jam on the hob. Drizzle and brush the melted jam over the slice and leave to cool slightly
Serve each slice of tart with some clotted cream or vanilla ice cream as preferred

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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