Almond tart with caramelised apples
Show off your skills with this decadent dessert, featuring a homemade shortcrust pastry tart and a sticky apple filling.
Ingredients
For the sweet shortcrust pastry
- 150g/5½oz cold unsalted butter
- 250g/9oz ‘00’ flour, plus extra for dusting
- 75²µ/2¾´Ç³ú icing sugar
- 1 free-range egg, beaten
- pinch salt
For the frangipane
- 250g/9oz whole blanched almonds
- 250g/9oz unsalted butter, softened
- 200g/7oz caster sugar
- 2 free-range eggs, beaten
For the caramelised apples
- 6 apples, such as Cox’s Orange Pippin or Braeburn, peeled and cored
- 3 lemons, juice only
- 120²µ/4¼´Ç³ú caster sugar
- ½ tsp vanilla extract (optional)
To serve
- 300ml/10fl oz double cream, whipped
- 250g/9oz clotted cream
- handful slivered almonds, toasted
- icing sugar, for dusting
- 1 jug custard (optional)
- 1 bowl vanilla ice cream (optional)
Method
To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb.
Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms.
Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge.
To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight.
The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill.
Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter.
Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool.
To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice.
In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.)
Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender.
Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold.
To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream.