French pastry is renowned for its finesse, even when using the simplest of ingredients. This crisp, buttery tart filled with almond frangipane and tender apple slices is baked until golden and aromatic and the ultimate partner to a sensational glass of Culinaria MCC!

Serves: 8

Preparation time: 30 minutes (plus chilling)

Cooking time: 45–50 minutes

Level: moderate

Ingredients:

Tart Dough:

350 g cake wheat flour

150 g cold butter, cut into cubes

50 g icing sugar

½ tsp (2.5 ml) salt

2 large eggs

Frangipane & Apple Filling:

75 g unsalted butter, softened

75 g granulated sugar

2 large eggs

75 g almond flour

1 tsp (5 ml) ground cinnamon

¼ tsp (1 ml) salt

½ tsp (2.5 ml) almond extract

1 tsp (5 ml) vanilla extract

4 red or pink apples

To Serve 

icing sugar, for dusting

handful of sliced almonds, toasted

1 C (250 ml) fresh cream

1 tsp (5 ml) icing sugar

1 tsp (5 ml) vanilla extract

Method:

Tart Dough:

Place the flour, butter, icing sugar and salt in a large bowl. Rub in by hand until it resembles fine breadcrumbs. Add the eggs and mix until a dough forms. Shape into a disc, wrap in clingfilm and chill for at least 30 minutes.

Preheat the oven to 180 °C.

Roll the chilled dough out on a lightly floured surface and then use to line a greased 35 cm rectangular loose-bottomed tart tin. Trim the edges, prick with a fork and chill in the fridge for 15 minutes. Line with baking paper and fill with baking beans. Blind bake for 20 minutes, then remove the weights and bake for 5 more minutes until just golden. Allow to cool slightly.

Frangipane & Apple Filling:

Cream the butter and sugar until pale. Beat in the eggs one at a time, then stir in almond flour, cinnamon, salt, almond extract and vanilla until smooth.

Spread the frangipane mixture in the prepared tart shell. Thinly slice the apples, fan them and then lay on top of the frangipane and press in gently. Bake in the oven for 45–50 minutes until golden and set. Allow to cool in the tin.

Once cooled, carefully remove from the tin and place onto a serving platter. Use a small sieve to lightly dust the tart with icing sugar and garnish with extra almonds. Whip the cream until soft peaks, then whisk in the icing sugar and vanilla. Serve slices of frangipane apple tart with a dollop of cream.