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Frangipane Apple Tart    Veg  HT  CD DP  75mins



Serves 4-6    Hot  Cold Vegetarian  Fruit   Nuts  Dessert  Pudding 

225g/8oz Shortcrust Pastry

100g/4oz very Soft Butter
100g/4oz Caster Sugar
2 large Eggs, beaten
100g/4oz Ground Almonds
1 tbsp finely grated Lemon Zest
3 Dessert Apples, peeled, cored and halved

A knob of Butter plus extra Caster Sugar


1. Preheat the oven to 180C, 350F, Gas Mark 4.  Roll out the pastry and use to line a 20cm/8-inch flan dish.   Trim the edges and prick the base several times with a fork then line with greaseproof paper, fill with dried beans and bake for 10 minutes. Remove the foil, and bake for a further 5 minutes.

2. Meanwhile, in a large mixing bowl, beat together the butter and sugar until pale and fluffy.


3. Beat in the eggs a little at a time until well incorporated then stir in the almonds and lemon zest and mix well.


4. Transfer the mixture to the baked pastry case then press the apple halves into the mixture, flat sides down.


5. Melt the knob of butter and use to glaze the tops of the apples. Sprinkle with the extra caster sugar and bake for 40-45 minutes, until golden brown and risen.


Serve warm or cold.
Excellent served with Vanilla Ice Cream




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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