Today we welcome back Kate Berry of Lunch Lady, who shares with us another family favourite – her simple yet super impressive apple and almond tart.
In Kate’s words, this recipe proves that sometimes ‘mixing unremarkable things together can make something incredibly tasty and beautiful’. We concur!
It’s always good to have a simple, yet hugely impressive recipe up your sleeve. The type of recipe that gets the crowd excited. This apple tart is that type of recipe! It looks super complex, but is so easy to make. The ingredients in this pretty tart are so simple you’ll often find me proclaiming my wonder at the magic of how mixing unremarkable things together can make something incredibly tasty and beautiful. Baking is unreal.
For the pastry
- 350g plain flour
- 175g butter
- 3 tbsp caster sugar
- 2 eggs
- Zest of 1 lemon
For the frangipane
- 120g butter
- 120g caster sugar
- 120g ground almonds
- 2 large eggs
- 1 tbsp plain flour
For the topping
For the topping
- 4 sweet apples, cored, quartered and finely sliced
- 2 tbsp caster sugar
- 1/2 tsp cinnamon
To make the pastry, combine flour, sugar and salt in food processor. Add butter, and while food processor is going, add egg yolks one at a time. Whizz until large clumps form.
Form dough into a ball and flatten into a disk. Wrap in plastic and pop in the fridge for at least an hour. (Let the dough soften slightly before rolling out.)
Roll out dough on lightly floured surface to a round slightly bigger than your tart tin.
Pop dough into your greased tin (one with the removable bottom) and press in to fit nice and snug. Chill while making filling.
To make the frangipane, cream the butter and sugar in a stand mixer. Gradually pop in the eggs, mix until combined well. Fold in the in the ground almonds and flour.
Spread the frangipane filling over the chilled tart base and top with sliced apples. I like to make a pretty spiral, but you can make whatever pattern you like.
Mix sugar and cinnamon in a little bowl and sprinkle over apples.
Bake at 180˚C for 45–50 minutes, or until golden brown.
Chill before removing from tin.