This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Granny Smith apple and frangipane tart
Item 1 of 1
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
discover more:
share recipe:
Ingredients
Metric
Imperial
Granny Smith slice
- 1 Granny Smith apple
- 320g of puff pastry
- 50g of apricot jam
- 2 egg yolks, beaten
Frangipane filling
- 75g of butter, room temperature
- 75g of sugar
- 75g of ground almonds
- 1 egg
- 1 lemon for zest
- 50g of plain flour
SAVE RECIPE
Method
1
For the frangipane, beat the butter and sugar together in a bowl until pale and fluffy
- 75g of butter, room temperature
- 75g of sugar
2
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
- 75g of ground almonds
- 1 egg
3
Fold in the lemon zest and the rest of the flour until combined and store in the fridge until required
- 1 lemon for zest
- 50g of plain flour
4
For the slice, peel and core the apple, cut in half then slice thinly into crescent shapes
5
Roll the puff pastry into a rectangle shape, approximately 10cm wide by 30cm long, to a thickness of 1/2cm
- 320g of puff pastry
6
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
7
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
8
Brush the pastry walls with egg yolk and leave to rest in the fridge for at least an hour
9
Once rested, preheat the oven to 180°C/gas mark 4 and then bake the tart for 25 minutes or until golden
10
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
- 50g of apricot jam
11
Serve each slice of tart with some clotted cream or vanilla ice cream as preferred
You may also like
SITES
© Great British Chefs 2023
Get in touch