Apple & Hazelnut Frangipane TartYum
If you follow the Great British Bake Off as closely as I do, you’ll understand that every episode is a challenge. There’s always some obscure recipe you’ve never heard of, or a new technique you never thought of trying – either way, it’s good for inspiring a few recipe ideas!
If you’ve never heard of the Great British Bake Off, you need to fix that.
So, last week frangipane made an appearance. I’ve always been sorry it’s taken me this long to get around to it, but we finally got there. Almond’s the classic, but I just can’t resist a hazelnut twist. Presenting, Apple & Hazelnut Frangipane Tart!
Delicate layers of apple, surrounded by a rich, earthy and sweet frangipane, with an apricot glaze – this is a crowd pleaser! Ever since experimenting with hazelnut macarons, I’ve been replacing ground almonds with ground hazelnuts in some sense. They add so much more flavour to desserts and bakes. Sometimes the subtle flavour of almonds are great, but when you want a bit more welly in the flavour, you have to go with hazelnuts!
Slice this up, top with a big dollop of vanilla ice-cream, and you’re ready to go! I used a long thin tart tin to make a large tart, but you can easily use mini tart tins, and vary your fruit with each. Blackberry would be a great alternative! Either way, it’s a cracker of a tart.
- 1 sheet sweet shortcrust pastry
- 2 granny smith apples
- A small squeeze of lemon juice
- 80g unsalted butter, softened
- 115g caster sugar
- 80g ground hazelnuts
- 40g ground almonds
- 1 egg, plus 1 egg white
- 1 teaspoon cornflour (cornstarch)
- 2 teaspoons plain flour
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 tablespoon apricot jam, plus one teaspoon water
- Preheat your oven to 180C/350F.
- Line your tart tin with the shortcrust pastry. Line the pastry with greaseproof baking paper, and fill with baking beads. Blind bake in the preheated oven until the pastry is dry and very lightly golden.
- While the tart is blind baking, peel the apples and thinly slice into evenly sized pieces of the same shape. Lightly toss in a small squeeze of lemon juice and set aside for use later.
- For the frangipane, beat the butter and sugar together in a mixing bowl.
- Add in the ground nuts and beat again until combined.
- Add the plain flour and cornflour, and beat.
- Add the egg and egg white, and stir until just combined.
- Add the vanilla extract with the pinch of salt, and stir to combine.
- Pour the frangipane mixture into the pastry case, spreading it out to coat bottom evenly.
- Arrange the apple slices in a neat designs across the top of the frangipane.
- Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown, the frangipane is deep golden, slightly risen, and firm to the touch.
- Remove from the oven and transfer to a wire rack to cool.
- For the glaze, microwave the apricot jam with the teaspoon of water until the mixture is bubbly and quite loose. If it's still very thick, add a little more water and stir to loosen.
- Using a pastry brush, brush the top of the frangipane tart with the glaze.
- Serve warm, with vanilla ice-cream!