About this recipe:My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
For the pâte brisée (pastry)
175g (6 oz) plain flour
125g (4 1/2 oz) butter
1 egg yolk
3 tablespoons cold water
For the frangipane
125g (4 1/2 oz) butter, softened
100g (4 oz) caster sugar
1 egg, beaten
1 egg yolk
1 dessertspoon Calvados or Kirsch
2 tablespoons plain flour
100g (4 oz) ground almonds
3 to 4 ripe dessert apples - peeled, cored, halved and thinly sliced
5 tablespoons apricot jam
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Method Prep:1hr › Cook:40min › Ready in:1hr40min
To make the pâte brisée, stir together the flour and salt.
Add butter, egg yolk, salt and water and mix until the mixture forms large crumbs. If the crumbs are too dry, add a little more water.
Press the crumbs firmly together to make a dough, it should be soft but not sticky. Press the dough into a ball and wrap it in a plastic bag or cling film. Chill for at least 30 minutes or until firm. (The dough can be stored in the fridge for up to 3 days, or frozen.)
To make the frangipane, cream together the butter and 100g of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time.
Then stir in the Calvados or Kirsch. Add 2 tablespoons of flour to the ground almonds, then mix this into the batter. Set aside.
Roll the pastry dough out to about a 30cm (12 in) circle on a lightly floured surface. Fold loosely into quarters, and centre the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
Preheat the oven to 200 C / Gas mark 6. Place a baking tray inside the oven while it preheats.
Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the centre.
Place the tart onto the warm baking tray and bake until the frangipane begins to brown (15-20 minutes). Reduce the heat to 180 C / Gas mark 4 and bake for another 15-20 minutes.
Ten minutes before the end, sprinkle the tart with sugar then continue to cook for the remainder of the time. Transfer to a wire rack to cool.
A short time before serving, warm the apricot jam and brush on top for a nice glaze. You might need to add some water if necessary to make it a liquid consistency.
Serve at room temperature and enjoy!
It's also good with a little sprinkle of cinnamon on top.
Second all comments. Easy to make. Impressed everyone. The Tarte Aux Pommes par excellence. I did my own take on the pastry. I always replace 20-25% of white flour with other flours such as maize, wholewheat, spelt, oat and oat bran, or rice. Lightens up and gives flavour to the pastry itself. Oh, and I did blind bake it. The recipe doesn't ask for this, but I like my pastry base dry and crispy. - 12 Sep 2012