Wrap well with plastic wrap and chill for at least 2 hours.ġ) In a mixing bowl, cream butter and icing sugar on medium speed. Do not overwork.Ĥ) Using your hands, bring the dough together to form a ball.ĥ) Shape dough into a flat, round disk. Continue to mix on low speed until just combined. Mix on low speed, scraping down the sides, until well blended.ģ) Add in the flour. Periodically scrape down the sides of the bowl.Ģ) Add in egg yolk, vanilla extract and lemon zest. Other good baking apples are Granny Smith (very tart), or for a more balanced sweet-tart flavour, use varieties such as Jonagold, Braeburn, Honeycrispġ) Using a mixer fitted with a paddle attachment, mix the butter and sugar on slow speed until well blended and no lumps remain. **I used Gala, which are on the sweeter side. Do not substitute with bread crumbs.Ĥ apples** (peeled, cored, halved and sliced 1/4″ thick) *Use a food processor to blitz the lady fingers to fine crumbs. If you love frangipane, make sure to check out my Bakewell Tart too, which uses the same filling and sweet shortcrust pastry.ĪPPLE FRANGIPANE TART (Makes 1 – 8″ or 9″ tart)ĩ0g cold unsalted butter, cut into small cubesġ10g unsalted butter, at room temperatureĥ5g sponge crumbs (from about 8 lady finger biscuits)* It also gives a nice shine, just like those bakery tarts! Glazing is optional, although it does seal in the moisture of the apples and helps to keep the tart fresher for longer. This means that sometimes, all I need to do is thaw the pastry and frangipane, roll out the dough, fill it, and arrange some sliced apples on top. And, since I love using frangipane as a base for all kinds of fruit tarts, I usually end up with leftovers that I freeze. Oftentimes, I’ll make a double portion of pâté sucrée, and freeze half of it. If you’re like me, and always insist on presenting something homemade, you can assemble and finish baking this beautiful, made-from-scratch dessert in less than a couple of hours! How amazing is that?! Or, you are short on time and company’s coming. Let’s face it – being able to prepare in advance can save you a lot of headaches when you are hosting a big dinner party and doing all the cooking. In fact, both can be made ahead of time and refrigerated or frozen, and that’s a big part of the reason why this tart is on my go-to dessert list! Hehehe… The French names may sound pretty fancy, but neither pâté sucrée nor frangipane is really that difficult to make. You can always change the flavour profile by using apples that are more tart, or a combination of sweet and tart…it’s totally up to you! It’s tasty on its own as a breakfast slice or afternoon snack, and an absolutely scrumptious dessert with chantilly cream (sweetened whipped cream) or vanilla ice cream. Even though I used Gala apples, which are a sweeter variety, the overall sweetness was still pretty subtle. It’s delicious too, of course! The acidity of the apples balances the richness of the crisp, sweet, buttery pastry and the dense, moist, nutty filling. Made of a sweet shortcrust base (pâté sucrée), an almond filling ( frangipane), and topped with apple slices and a sprinkling of cinnamon sugar, it’s homey and unfussy, yet so pretty and more elegant than apple pie. One of my favourite desserts to make for family and friends is Apple Frangipane Tart.
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