Apple Frangipane Tart - Cuisinart FP16DCU Manual

Apple Frangipane Tart

Serve 6-8
For the fi lling
50g butter, softened
50g golden caster sugar
2 medium eggs, lightly beaten
110g ground almonds
3-4 drops almond extract
2 dessert apples, cored but unpeeled
Juice of 1 lemon
4 tbsp mincemeat
3-4 tbsp Apricot jam, cream or ice cream, to serve
• Preheat the oven to 200°C (fan oven 180°C) gas mark 6.
• Line a large baking sheet with baking parchment.
• Use the small bowl, stem adaptor and small chopping blade. Add the butter and sugar,
process for a minute, then slowly pour the eggs down the feeding tube with the machine
on and process for another minute. Pour in the ground almonds and almond extract and
pulse until well incorporated.
• To slice the apples, use the middle bowl with the spindle and the slicing blade set at
3mm. With the machine on, push the apples down the feeding tube. Remove them into
a clean mixing bowl and toss in the lemon juice.
• Make the pastry using the large work bowl and the dough blade. Place the fl our and
cubed and chilled butter in the bowl. Pulse until it resembles breadcrumbs. Add the
soured cream and pulse again until it comes together. Turn onto a fl oured surface and
gently knead until a smooth dough is formed. Wrap in cling fi lm and chill in the fridge
for 1 hour.
• Roll the pastry out onto a lightly fl oured surface to a 30cm circle, then transfer to the
lined baking sheet and prick all over with a fork.
• Spread the mincemeat over the centre of the pastry leaving about a 4cm border around
the edge.
• Spread the almond frangipane mixture on top of the mincemeat.
• Arrange the sliced apples on top of and around the frangipane, then fold about 2.5cm of
the pastry into the centre, over the fruit. Chill in the fridge for 20 minutes.
• Bake for 30-40 minutes until golden brown. If browning too much towards the end of
the cooking time, cover with foil.
• Leave the tart on the baking sheet for 10 minutes before sliding it onto a serving dish.
• Gently warm the apricot jam in a small pan over a low heat. Brush the melted jam over
the top of the tart and the pastry. Served hot, warm or cold with lashings of cream or
ice cream.
54
For the pastry
175g plain fl our
150g unsalted butter, cubed and chilled
7 tbsp soured cream
Flour, for dusting