french apple tart

Updated: Sep 5, 2019







apple purée


4 pink lady apples

50g butter

1 vanilla bean

1 cup water


frangipane


120g almond meal

70g butter

2/3 cup caster sugar

3 tbsp rum

1 egg

1/2 teaspoon almond extract


pastry


2 cups flour

3 tbsp caster sugar

1 egg

125g butter

2 tbsp water


topping


3 pink lady apples

1/4 cup marmalade


method


preheat oven to 180 degrees


grease a 28cm tart tin


combine flour, sugar and butter in a food processor and mix until it resembles bread crumbs. while blending add the egg yolk and cold water until the mixture begins to come together. press the dough into a ball, wrap in cling film and refrigerate for 30 minutes


roll out dough between two sheets of baking paper to your desired thickness, around 3mm. transfer the dough to the tart tin and cut away any excess, prick the tart base with a fork a few times. cover the dough with a sheet of baking paper and add baking weights such a dry rice or baking beads. blind bake for 15 minutes


carefully remove paper and weights and bake for a further 10-12 minutes until the pastry is slightly golden


for the apple purée, peel, core and slice the apples. melt the butter and vanilla bean in a pot on a medium heat, add the apples and cook down until soft (around 20 minutes) gradually adding the water and giving it a stir when needed. once softened, blitz in a blender and set aside


for the frangipane beat together the butter, sugar and egg until smooth. whisk through the almond essence, rum and almond meal until you have a paste like consistency


to your cooled tart shell spread an even layer of apple purée onto the base followed by a layer of the frangipane


core and slice the 3 apples to decorate the top of the tart, you can peel these but i quite like the look of the peel left on. arrange the sliced apples in a circular style overlapping each other. bake the tart for a further 30 minutes


heat the marmalade in the microwave and sieve to remove any bits of orange peel. glaze the top of the tart with the marmalade using pastry brush


serve with a scoop of ice cream or cream