Apple and Black Currant Frangipane Tart
A delicious combination of sharp black currants and sweet apple
Servings: 8 Servings
Ingredients
For the Pastry
- 250 grams Plain Flour
- 70 grams Icing Sugar
- 125 grams Butter
- 2 Egg Yolks
- 1 pinch Salt
- 1 tbsp Water
For the Filling
- 100 grams Brown Sugar
- 70 grams Butter
- 2 Eggs, Large
- 100 grams Almonds, Ground
- 4 Apples Peeled and sliced thinly
- 1 jar Plaid Shirt Farms Black Currant Jam
- 30 grams Butter, Melted
Instructions
For the Pastry
- Mix the plain flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Then mix in the icing sugar and a pinch of salt, followed by the egg yolks. If the pastry feels too dry to form a dough, add 1 tbsp water.250 grams Plain Flour, 70 grams Icing Sugar, 125 grams Butter, 2 Egg Yolks, 1 pinch Salt, 1 tbsp Water
- Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before rolling it out and lining a 22cm tart tin.
- Pre bake the pastry for 10 minutes at 360 degrees F. We used a tin foil trough filled with sugar to weigh down pastry to hold its shape. Remove the tin foil and sugar and give it another 5 minutes in the oven.
For the Filling
- Beat together 70 grams butter and sugar (hold back 1 tsp), then slowly beat in the eggs and fold in the ground almonds. Spread a nice layer of Plaid Shirt Farms Black Currant Jam on the pastry base and then cover with the cake mixture.100 grams Brown Sugar, 70 grams Butter, 2 Eggs, Large, 100 grams Almonds, Ground, 1 jar Plaid Shirt Farms Black Currant Jam
- Tuck apple slices into cake batter, paint with 30 grams melted butter and sprinkle with a teaspoon of brown sugar4 Apples, 30 grams Butter, Melted
- Bake in the oven at 360 degrees F for 40 minutes,or until the frangipane is golden and the apples cooked through