Autumn is here and the apples at my local market were radiating so much love, so I couldn't pass on them!!
I love this tart - it just sings YUMMO! I think it looks great and is lovely served warm with some greek yoghurt or some vanilla bean ice-cream.
3 peeled and cored apples thinly sliced.
** This is my go to for sweet pastry** Its a great base for all sweet tarts.
250g Plain flour
pinch of salt
100g icing sugar
100g cold unsalted butter
2 egg yolks
3 Tbs iced water
In a separate bowl work the butter with icing sugar then add flour (rubbing together until bread crumbs are formed) add yolks and small amounts of water until the mixture comes to a dough formation. You need to work with the dough in a quick moment using your heel of your hand and working it away from you and then bringing it back until all the ingredients are evenly combined.
Alternatively if you have a mixer add all ingredients then pulse/mix (not to long) and then slowly add water until the dough has come together.
Wrap the pastry up either in greaseproof paper or cling film and chill for 1 hour.
Dust rolling pin and work area with flour. Unwrap pastry and roll out thinly. You may have to continue to dust pastry to avoid sticking. Roll till desired thickness and shape is reached.
If you can, roll (lets be honest, it doesn't always happen!!) pastry back on to rolling pin and gently lift the pastry over the prepared tart case and unroll. Lightly press into tart case and then prick the base with a fork. Place pastry back in fridge and let rest/chill for 20mins.
You will have pastry left over - freeze some for next time.
** pastry tips: Always rest pastry twice as it helps with reducing shrinking whilst cooking. Cold services are the best for rolling and working with pastry - ideally a marble board**
125g ground almonds
zest of 1 lemon
Melt butter. Beat sugar with eggs. Add melted butter to mix followed by ground almonds and zest of lemon. Set aside.
Spoon Frangipane into tart and then arrange the prepared apples slices in an overlapping pattern making sure that the apple is slightly pressed into the frangipane mixture, starting from the outside and working inwards. Once apple's are arranged place the tart in a preheated 200 degrees C oven for 15minutes - 20minutes or until the filling begins to brown. Reduce the oven temperature to 175 degrees C and bake for another 10minutes. Remove the tart and sprinkle a little sugar onto the tart, place it back in the oven for a further 10minutes to further caramelize and create that lovely glow.