Apple and Red Currant Frangipane Tart
Category: Desserts
Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 500g |
| Cold butter (cut into pieces) | 280g |
| Brown sugar | 120g |
| Egg yolks | 45g |
| Eggs (whole) | 55g |
| Fine salt | A pinch |
| Lemon zest | 1 |
| Whole eggs | 100g |
| Almond flour | 100g |
| Butter (for frangipane) | 100g |
| Brown sugar (for frangipane) | 100g |
| Whole milk | 50g |
| Bramley apples | 2 |
| Red currant jam | 250g |
| Sliced almonds | To taste |
| Fresh red currants | To taste |
| Powdered sugar (for garnish) | To taste |
Instructions:
-
Prepare the shortcrust pastry:
In a large bowl, combine the whole wheat flour and cold butter, cutting the butter into small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Add the brown sugar and mix until incorporated. -
Add the eggs:
Add the egg yolks and whole eggs, ensuring they are at room temperature. Grate the zest of one lemon into the mixture. Stir everything together until a dough begins to form. Knead the dough gently until smooth. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. -
Prepare the frangipane filling:
While the dough chills, prepare the frangipane. In a mixing bowl, combine the almond flour and butter. Use an electric mixer to beat until smooth. Add the brown sugar, whole eggs, and milk, and mix until fully incorporated. -
Prepare the apples:
Peel, core, and dice the Bramley apples into small cubes. Gently fold the diced apples into the frangipane mixture. Set aside. -
Roll out the dough:
Lightly flour your work surface and roll out the chilled shortcrust pastry to about ½ cm thick. Carefully roll the dough around the rolling pin and transfer it to a 24 cm springform pan. Press the dough into the edges of the pan and trim off any excess dough around the top edges. -
Assemble the tart:
Spread the red currant jam evenly over the bottom of the pastry shell. Next, spoon the apple and frangipane mixture over the jam, smoothing it out to cover the entire base. -
Decorate and bake:
Take the leftover pastry dough and pass it through a potato ricer to create thin strands of dough. Arrange the strands over the frangipane filling in a decorative pattern. Sprinkle sliced almonds over the top for added texture and flavor. -
Bake the tart:
Preheat your oven to 170°C (340°F) and bake the tart for 1 hour and 10 minutes, or until the frangipane is golden brown and set in the center. -
Cool and serve:
Once baked, remove the tart from the oven and allow it to cool completely at room temperature before removing from the pan. Before serving, dust the top of the tart with powdered sugar and decorate with fresh red currants for a beautiful finishing touch.
This Apple and Red Currant Frangipane Tart is a deliciously rich dessert that balances the nuttiness of the frangipane with the tart sweetness of red currants and the subtle flavors of baked apples. It’s the perfect treat for any special occasion or a cozy afternoon tea.
