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  • Serves 6
  • 60 mins cook

Apple frangipane tart

Apple frangipane tart
Triple tested. For your success every time.

Apple frangipane tart, apple recipe, brought to you by Australian Women's Weekly

Ingredients

Apple frangipane tart

  • 1 sheet frozen butter puff pastry
  • 2 large (400g) apples
  • 2 tbsp butter, melted
  • 2 tbsp caster sugar, plus extra
  • 1 tbsp apricot jam, optional
  • 2 tsp water, optional

Frangipane

  • 50 g butter, softened
  • 1/4 cup caster sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup (60g) almond meal (ground almonds)
  • 1 tbsp plain flour

Steps

Apple frangipane tart

  1. Preheat the oven to 200°C (180°C fan-forced). Place the pastry on a baking paper-lined oven tray to thaw.
  2. To make frangipane, beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add egg and vanilla; beat until combined. Add the almond meal and flour; beat until a smooth paste. Refrigerate while preparing the apples.
  3. Peel and core apples; halve lengthways and slice very thinly. If you prefer a round tart, trim the corners of the pastry. Spread the frangipane over the pastry, leaving a 2cm border at the edges. Arrange the apples decoratively over the frangipane. Brush with melted butter and sprinkle with the extra sugar. Bake for about 20-25 minutes or until the edges of the apples are browed, and the pastry is puffed and golden around the edges.
  4. Combine the jam and water in a small microwave-safe bowl. Microwave on HIGH (100%) for about 20 seconds or until liquid; stir well. Brush over the apples to glaze, if desired.
  5. Serve tart warm with thick cream or vanilla ice-cream.

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