I’ve welcomed the more Autumnal weather in with open arms and lots of apple recipes. I love a traditional apple crumble and I’m sure there will be plenty but I wanted to try something new so frangipane it is! Made with a sweet shortcrust pasty, our home-made apple & blackberry jam and apples from our friends – it’s delicious!
You will need: A 9inch/23cm loose-bottomed round tin
Pre-heat the oven to 190°C/Gas 5
Ingredients: Pastry
○ 6 oz self raising Flour
○ 2 1/2 oz of lard
○ 1 oz of butter
○ 1 oz of icing sugar
○ About 1/2 a teacup of water
Method:
1) Sieve the flour and icing sugar in to a mixing bowl. Add the lard and butter. Rub together until the mix resembles breadcrumbs.
2) Then adding a little water at a time (you don’t want to make it too sticky), bring the pastry together with a knife – toward the end it will be easier to use your hands to get all the mixture together in to a ball. Pop it in a plastic bag and chill for 30 minutes.
Whilst your pastry is chilling – make the filling.
Ingredients: Filling
○ 3 oz of softened butter
○ 3 oz of sugar
○ 2 eggs
○ 3 1/2 oz of ground almonds
○ A good dash of almond extract
○ 3 heaped teaspoons of blackberry and apple jam (It can be a jam of your choice but just make sure it works well with apples).
○ 2 good sized eating apples (Red apples add a burst of colour, I used 1 red and 1 green)
Method:
1) Cream together the butter and the sugar. Add the eggs one at a time – mix well after each addition.
2) Add the almond extract and stir in the ground almonds.
Once your filling is made and your pastry is ready you can combine everything together
Method:
1) Roll our your pastry on a lightly floured surface until it’s 1-2mm thick then line the tin. I always push a little extra pastry in to the tin as it will shrink slightly in the oven. Trim the edges.
2) Use a fork to prick the base of the pastry case all over. Then add the jam and spread evenly
3) Spoon on your filling and again spread evenly over the jam
4) At this stage you’ll want to cut your apples. I didn’t peel the ones I used. I cut them in to quarters and cut each quarter in to 4 or 5 pieces.
5) Use the apples to decorate the top of your tart however you wish.
6) Bake in a pre-heated oven for 40-50 minutes until golden brown.
7) It can be eaten warm or cold. We enjoyed ours warm, dusted with icing sugar and with a good spoonful of clotted cream – deliciousness in a bowl.
With a Hint of Lemon 