Although in principle quite simple, this is a 4 step process, consisting of
- preparing the dough
- preparing the frangipane
- preparing some kind of apple mousse
- glazing it with jam (apricot or quince)
What you need
- 10 medium sized apples, 4 for the apple mousse and 5-6 for the topping
- 60g icing sugar
- 2 table spoons caster sugar
- pinch of salt (or salted butter)
- 250g butter
- 2 eggs
- 3 table spoons apricot or quince jam
- 250g plain flour
- almond essence
- 115g ground almonds
- 3 table spoons brandy or rum
- vanilla extract
- 1 table spoon cornflour
- 1-2 table spoons cold water
Equipment
- round baking form. I have a quiche form which works fine for this
- mixer using a flat beater and a bowl to mix it in
- blender
- sauce pan
- small pot to beat eggs in
- small pot to store the dough
- small pot to store frangipane in
- greaseproof paper
- fork
- rolling pin
- brush
How you do it
1 Dough
Start with the dough
- Ingredients are
- flour 250g
- 1 egg
- 2 table spoons caster sugar
- 1-2 table spoons cold water
- 125g butter (half the butter)
- put the flour, butter and sugar in the bowl. The butter should be soft and cut into little chunks
- start the mixer with flat beater on lower speed to mix all ingredients well (KitchenAid speed 2)
- beat the egg and add to the mix
- add 1 tbsp of water - 1 more if really needed.
- mixing is finished when the dough is smooth and the flat beater has picked up all ingredients in the bowl
- put the dough in a small pot and store in the fridge for ca 30 min
Clean the steel bowl and flat beater - you'll need them for the frangipane later.
2 Apple Mousse
- Ingredients
- 60g butter
- 75g water
- 4 apples peeled and core removed
- vanilla extract
- peel the apples, remove the core and cut into little chunks
- heat a sauce pan with the butter and water - add apples and vanilla extract to it
- cook until the apples become soft
- take off the cooker and let it cool down a bit.
- then take a blender and blend it into a smooth paste.
- let it cool down
3 Frangipane
- Ingredients
- 65 g butter (the rest)
- 60 icing sugar
- 1 egg
- 115g almond flour
- 2 drops of almond essence
- 1 tbsp cornflour
- 2-3 tbsp of rum/brandy
- put the butter and icing sugar in the bowl and the almond essence. Start mixed on slow speed until all is well mixed
- add the egg and keep it running until well mixed
- then add all other ingredients
- keep the mixer running until you got a smooth paste
- remove from the bowl/beater and store away in a small pot
4 Back to the dough
- take the dough out of the fridge
- prepare some grease proof paper, sprinkle a bit of flour on it and roll out the dough so that it fits into the baking form. There should be enough dough so that the dough covers the bottom and the edge of the form
- grease the form. I usually sprinkle a bit of semolina onto it to ease with getting slices out
- put the dough in - covering all the form including edges
- take a fork and gently pierce the dough bottom
- put the form with the dough back into the fridge for 30min
5 All of it together
- remove the core from the remaining apples. I usually keep the skin
- preheat the oven to 200C or gas 6
- take the dough form out of the fridge
- with a flat ladle/spoon gently spread the frangipane over the bottom of the form
- then on top of the frangipane spread the apple mousse
- cut the apples (no core) into little slices and - starting from the edge of the form - lay them in a spiral manner so that all of the form/filling is covered
- put the form into the oven and bake for 30 min. It should be golden brown by the end
- remove the tart from the oven
6 The Glazing
- in a sauce pan (yep - another one) heat up the jam until liquid
- with a brush spread the liquid jam over the tart. I find this quite a delicate process as you don't want to brush too vigorously (it may dislodge the apple slices)
- let it cool down
Et voila
