Frangipane Apple Tart Veg HT
CD DP 75mins
4-6 Hot Cold Vegetarian Fruit
Nuts Dessert Pudding
225g/8oz Shortcrust Pastry
100g/4oz very Soft
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
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
Excellent served with Vanilla Ice Cream
Dessert Recipes |
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