Almond & apple tart
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Cook:1 hrs 15 mins
plus at least 1 hr 20 mins chilling
- Serves 8
- More effort
Nutrition per serving
- 4 Royal Gala apples
- icing sugar to cover
- 165g butter, softened
- 80g caster sugar
- 265g plain flour, plus extra for dusting
- 1 egg yolk, lightly beaten
- 100g butter
- 100g icing sugar, sieved
- 2 large eggs
- 100g ground almonds
- 50ml Calvados
- 250ml double cream
- 50g icing sugar
- 50ml Calvados
- 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.