banksport.blogg.se - Apple frangipane tart recipes

Bring the pot to a simmer and stir occasionally until the sugar is dissolved.

To a large saucepan add the honey, sugar, water, cinnamon, vanilla and star anise.Poaching the apples in the spiced honey syrup adds a subtle sweetness and flavor to the fruit. You’ll want to poach the apples for the frangipane tart before assembling so that they are slightly softened. Return to the refrigerator and chill for an additional 30 minutes.Press the bottom and sides of the pate sucrée into the tart pan and prick all over with the tines of a fork.Remove the pastry from the refrigerator and roll it out to a 12″ diameter, and place it in the tart pan.Note: if you’re making the pastry ahead of time, assemble it to this point and remove the pastry from the refrigerator 15 minutes before going on to the next step.īlind baking pate sucrée for apple frangipane tart Wrap the dough in plastic wrap and refrigerate for half an hour. Bring the dough together into a ball (it’s ok if there are whole bits or streaks of butter (that makes it flaky) and press into a disc.

If the pastry is very dry, you can add another tablespoon of ice water until it holds together.

Pulse together or mix with a spatula until the mixture starts to hold together.

Mix the egg yolk, extract and ice water in a small bowl and add to the pastry flour mixture.

Add the cubed, very cold unsalted butter and pulse several times to cut the butter into the dry ingredients or use a pastry cutter to do it by hand.

Combine the flour, dry milk powder, sugar and salt in a food processor or bowl and mix to combine.

Serve warm or at room temperature with a scoop of vanilla ice cream.

Return to the oven and bake for a further 10 minutes, or until the pastry is puffed in the centre and the apple slices are pale golden.

Bake for 10 minutes, then remove from the oven and sprinkle with the remaining sugar.

Brush the apple with melted butter and sprinkle with half the caster sugar.

Arrange the apple slices in a concentric circle on top of the frangipane, overlapping tightly to create a flower shape, and place two or three half-slices in the middle to finish.

Any leftovers will keep in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.

Evenly spread 1 – 2 heaped tablespoons of frangipane on each pastry disc.

Any remaining pastry can be pressed back together, wrapped in plastic wrap and stored in the fridge for another use.

Place the rounds on the prepared baking tray and prick all over with a fork to stop it puffing up too much. Using an 18 cm (7 inch) side plate or ring mould as a guide, cut two rounds from the pastry. On a lightly floured surface, roll out the pastry to create a larger rectangle.Stir once, then drain the apple slices on a clean tea towel. Cut into very thin slices - about 2 mm (1/16 inch) thick if you can - and put in a bowl with the lemon juice and 500 ml (17 fl oz 2 cups) cold water. Peel the apples, then cut them in half and carefully remove the core.Beat in the egg and egg yolk, then vigorously stir in the almond meal, flour and Calvados until smooth. For the frangipane, place the softened butter and sugar in the bowl of an electric mixer with a paddle attachment and beat until pale and fluffy.Preheat the oven to 180☌ (350☏) and line a large baking tray with baking paper.