Almond tart with caramelised apples

A buttery shortcrust pastry filled with rich almond frangipane, topped with luscious caramelized apples and creams, creating a perfect balance of textures and flavours. This apple frangipane tart with caramelized apples is a sophisticated and indulgent dessert. It requires moderate skill and takes about 2-3 hours to prepare, plus overnight chilling.

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 6

Dietary
Vegetarian

Almond tart with caramelised applesBy Jeremy Lee
From Saturday Kitchen

 

Nutri-Score E

This dessert is high in saturated fats and sugars, with a moderate amount of fiber from the apples and almonds (nutri-score).

Ingredients

For the sweet shortcrust pastry:

  • Cold unsalted butter, 150g
  • ’00’ flour, 250g, plus extra for dusting
  • Icing sugar, 75g
  • Free-range egg, 1, beaten
  • Salt, pinch

For the frangipane:

  • Whole blanched almonds, 250g
  • Unsalted butter, 250g, softened
  • Caster sugar, 200g
  • Free-range eggs, 2, beaten

For the caramelised apples:

  • Apples, 6 (Cox’s Orange Pippin or Braeburn), peeled and cored
  • Lemons, 3, juice only
  • Caster sugar, 120g
  • Vanilla extract, ½ tsp (optional)

To serve:

  • Double cream, 300ml, whipped
  • Clotted cream, 250g
  • Slivered almonds, handful, toasted
  • Icing sugar, for dusting
  • Custard, 1 jug (optional)
  • Vanilla ice cream, 1 bowl (optional)

Method

Prepare the Sweet Shortcrust Pastry

  • Blend cold butter, flour, sugar, and salt in a food processor to a fine crumb.
  • Add beaten egg and 1 tsp cold water, pulse until dough forms.
  • Knead dough briefly, cut in half, form into discs, and wrap in cling film.
  • Freeze one disc for later use, chill the other for at least 30 minutes.

Make the Frangipane

  • Blend whole almonds in a food processor to a fine crumb.
  • Beat butter and sugar together in a separate bowl.
  • Slowly add beaten eggs to butter mixture, stirring until just mixed.
  • Add ground almonds, cover, and chill overnight.

Assemble and Bake the Tart

  • Roll out chilled pastry and line a 20cm tart tin, chill for 30 minutes.
  • Preheat oven to 180C/200C Fan/Gas 4 with a baking tray on a lower rack.
  • Spoon frangipane over pastry in clumps.
  • Bake at 150C/170C Fan/Gas 2 for 1 hour, possibly extending for 20 minutes at 120C/100C Fan/Gas ½.
  • Allow to cool.

Prepare Caramelised Apples

  • Slice apples and toss in lemon juice.
  • Caramelize sugar in a pan, then carefully add apple slices.
  • Add vanilla if using, cook until apples are tender and bronzed.
  • Set aside and keep warm.

Serve

  • Remove tart from tin and place on a serving dish.
  • Top with whipped cream and caramelised apples.
  • Dot with clotted cream, sprinkle with toasted almonds, and dust with icing sugar.
  • Serve with optional custard and/or ice cream.

Nutri-score Health Check

This recipe receives a Nutri-Score of E, indicating it’s a treat to be enjoyed in moderation. The high score is due to the significant amounts of butter, sugar, and cream used throughout the recipe. These ingredients contribute to high saturated fat and sugar content. However, the dessert does contain some nutritional benefits from the almonds (providing healthy fats and protein) and apples (offering fiber and vitamins). To improve the score, consider reducing the amount of sugar and butter, using lower-fat dairy alternatives, or serving smaller portions. Remember, while delicious, this dessert is best enjoyed as an occasional indulgence as part of a balanced diet.

Share this post

PinIt
scroll to top
error: Content is protected !!