For a fruity, delicious and easy to make tart, this is the recipe! Made with layers of sweet apple pastry and creamy Frangipane mix, this is sure to be a hit with all friends and family.
Pre-heat the oven to 180ºC/160ºC fan-forced. Grease a 20cm loose bottom tart tin with butter
Place flour, classic sweetener and butter into the bowl of a food processor and pulse until it forms a crumb like consistency. Add egg yolks and chilled water and continue pulsing until the mixture just comes together. Tip onto a floured work surface and knead lightly until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 10 minutes to rest.
Roll out the pastry on a lightly floured surface until 5mm-thick. Line prepared tart tin with pastry and using a sharp paring knife trim off any excess pastry. Place pastry case in the fridge for 10 minutes to rest
Prick the base 4-5 times with a fork . Place a sheet of baking paper over the pastry and fill with dried beans or pastry weights
Bake for 15-20 minutes until lightly golden. Transfer tart to a wire rack and remove the beans and paper. Cool slightly, before removing the pastry from the tin. Place pastry case onto a flat baking tray and set aside while making the filling
Frangipane mix
Place all the ingredients into the bowl of a food processor and process until smooth
Spoon mixture into cooled pastry case and top with sliced apple. Bake for 25-30 minutes until golden and filling is firm. Transfer to a wire cake rack and cool
Chantilly Cream
Beat cream in a medium bowl using electric beater until just beginning to thicken
Add the classic sweetener and vanilla extract and continue beating until soft peaks form
Spoon into a piping bag fitted with a 1cm nozzle and pipe over cooled tart
Dusting
Combine the cinnamon and golden sweetener together and mix well. Place into a small sieve and dust tart just before serving
Tips & Hints:
Pricking the pastry (called docking) reduces air pockets forming, causing the pastry to rise.
Use dry rice, beans or pastry weights for blind baking. This hold the pastry down and prevents it from rising and changing shape.
Re roll excess pastry and cover completely in cling wrap. label with date and refrigerate for one week or freeze for up to one month. Defrost in refrigerator overnight before using
Reviews
Print
Save
Feedback and Reviews