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Bramley Apple Frangipani Tart
From The Tanner Brothers
100g unsalted butter, softened
250g plain flour
2 medium eggs
pinch of salt
100g icing sugar
125 g blanched flaked almonds
For the frangipani mix:
125g unsalted butter, softened
125g icing sugar
125 g ground almonds
25g plain flour
2 1/2 medium eggs
20ml rum essence
For the Bramley apple purée:
4 large Bramley apples (leave out to make less rich)
1 tbsp unsalted butter
2 tbsp caster sugar
4 tbsp water
juice of 1 lemons
100g sultanas (optional)
vanilla pod (optional)
To serve:
clotted cream
vanilla ice cream
1. First make the pastry. In a bowl, rub the butter into the flour until well incorporated.
2. In another bowl, whisk the eggs together.
3. Sieve the sugar into the butter and flour mix and add the salt. Then add the eggs and mix thoroughly until a dough is formed. You can do this by hand or in a food processor.
4. Roll out the pastry, wrap in cling film and chill for several hours.
5. Next make the frangipani. Cream the butter using an electric whisk then beat in the sugar, ground almonds and flour. Add the eggs one by one followed by the rum if using. This mixture can be stored in the fridge for 4 to 5 days but remember to remove from the fridge 30 minutes before using.
6. Preheat the oven to 190°C/gas 5.
7. To make the purée, peel and chop the apples then place in a large pan with the butter, sugar and lemon. Split the vanilla pod and de-seed, add to apple. Cover the apples with the water and cook on the hob for 5 to 10 minutes.
8. To assemble the tart, remove the pastry from the fridge, roll out to about 4½mm thick and use to line a pastry case. Allow pastry to overflow edges, to avoid shrinkage - cut it back just prior to serving.
9. Fill with baking beans and bake the pastry blind in the oven for 25 to 30 minutes.
10. Once cooked, remove from the oven and place a layer of the apple purée in the case. Add sultanas & remove vanilla pod, if used. Put the frangipani mixture into a piping bag and starting from the centre, pipe the mixture so it completely covers the top of the tart (or just spread without piping!). Sprinkle with the flaked almonds and bake in the oven for about 30 to 40 minutes.
11. Serve spinkled with icing sugar and with clotted cream or vanilla ice cream.
