A beautifully decadent winter warmer dessert.
Ingredients
- For the Pastry:
- 250 g Plain flour
- 1 1/2 teaspoons caster sugar
- 1 tsp Flaky salt (Maldon is great)
- 170 g Very cold, unsalted butter (cut into small cubes)
- 1 Egg
- 1 1/2 teaspoons apple cider vinegar
- 80 ml Ice cold water
- 1 Egg yolk
- For the Filling:
- 8 Dessert apples, peeled cored and sliced 4 mm thick
- 100 g Ground almonds
- 115 g Unsalted butter, at room temperature
- 100 g Granulated sugar
- 2 Large eggs
- 4 tsp All-purpose flour
- 2 tsp Apple brandy
- Pinch of salt
- For the syrup:
- 75 g Light muscovado sugar
- 5 tblsp Apple brandy, plus extra for drizzling
Method
- To make the pastry, using a pastry blender, cut the butter into flour mixture until the crumbs are the size of little peas.
- Transfer the flour and butter crumb to a large bowl and make a well in the center of the crumb.
- In a separate small bowl, lightly beat together the egg, apple cider vinegar and ice cold water to incorporate.
- Pour the cold egg mixture into the well of the flour mixture.
- Using two large forks, gently toss the flour mixture into the egg mixture (treat the mixture as though it is a salad of delicate greens, being careful to not over work the dough).
- Add a little more water, a drizzle at a time, until the mixture just holds together.
- Turn the dough out onto greaseproof paper, wrap, and chill for a good 30 minutes before rolling out.
- The dough will make one large tart, two medium tarts, or 4 small ones.
- For the frangipane filling, using a medium bowl and a handheld mixer, cream together the butter and sugar on medium speed for 3 to 4 minutes, or until light.
- Add the ground almonds and beat on medium speed for 1 minute, or until thoroughly incorporated. utes.
- With the mixer on low speed or with the wooden spoon, beat in the eggs until blended.
- Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week. If refrigerated, let sit at room temperature for 1 hour before using.
- On a generously floured work surface, roll out individual dough portions into rounds about 1/8? thick. Transfer dough rounds onto a baking tray lined with greaseproof paper..
- Spread 2 tablespoons of frangipane in a circle in the centre of each disc leaving a 20 cm edge all around with no frangipane. Arrange the apple slices in a circle in the centre.
- Fold the edges of the pastry inward, over the apples, leaving the center of the apple exposed, and creating a barrier so the juice can not escape as the tart cooks. Brush the outside edges of the pastry with egg yolk.
- Bake the tart in a hot oven, 210?C for 25-35 minutes (or until the sugar and juices bubble in the center of the tarts).
- For the sauce, gently heat the brandy and muscovado sugar in a saucepan until almost hot and the sugar is dissolved. Spoon the sauce over the cake
- Remove the tarts from the oven and alow them to cool until warm before enjoying.
- Serve with a dollop of creme fraiche or whipped cream and the brandy sauce spooned over the top.
