The family enjoyed last week’s Scottish Fern Tarts so much I decided to try something similar using apples. We are very lucky to have apple trees in the garden and stepping out to just pick the apples needed is lovely. This recipe is taken from Sarah’s Slice blogger and I used cherry jam because that’s what I had. Sarah’s is much prettier than mine and I think not leaving gaps occasionally between the apples meant mine took a bit longer to cook. If you buy the pastry ready made or even buy the pastry shell ready baked from the supermarket then this really is a simple but lovely pudding to make for friends and family.
Black Cherry and Apple Frangipani Tart
Pastry (or buy ready made)
- 200g Plain Flour
- 45g Icing Sugar
- 100g Cold Cubed Unsalted Butter
- 1 Large Egg
- 150g Self Raising Flour
- 150g Unsalted Butter (room temperature)
- 150g Caster Sugar
- 90g Ground Almonds
- 3 Large Eggs
- 1tsp Almond Extract
- 5 tbsp Cherry jam
- 3 Eating apples (cored and sliced thinly)
- 2 Tbsp Demerara sugar
Pastry (or buy ready made and follow the instructions)
- Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
- Add the egg and combine in the food processor or by hand until the pastry forms a ball.
- Wrap in cling film or similar and transfer to fridge to keep cool.
- Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
- Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and beat until it is pale in colour.
- Line a round 23cm tart tin with the pastry and spread the jam in a smooth even layer.
- Spread the filling on top of the jam and level.
- Prepare the apples by removing the core and slicing as thinly as possible. A few millimetres thick is perfect.
- Then arrange the apples from the outside of the tart inwards in circles.
- Sprinkle the top with the demerara sugar.
- Bake for 40- 45 minutes until golden brown.
Recipe: Sarah’s Slice
Photo: M Campbell