Apple Frangipane Tart with a Elder flower Vanilla Crust.
Suitable for Vegetarians
Now that I have finished my first year of University I have very little to do with myself. So last week decided to spend my day making something I had never made before. I also decided to try to adapt a pastry recipe because I really struggle with pastry when I follow a recipe but when I make it up as I go along it always seems to work better, i’m not really sure why. I also wanted to have a go at including vanilla tea in a recipe because it just tastes so good!
Apple Frangipane Tart with a Elder flower Vanilla Crust Recipe:
- 200g plain flour, plus extra for dusting
- 200g soft butter, plus extra for greasing
- Pinch of salt
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 tbsp finely chopped lemon zest
- 4 eating apples
- 1 tsp elder flower cordial
- 2 tsp vanilla tea leaves (can be substituted for 1 tsp vanilla essence)
- Place the vanilla tea leaves or vanilla essence into a glass with the elder flower cordial. Fill the glass with boiling water. Place a plate over the glass and leave to sit for two hours. Sift the flour into a bowl and dice 100g butter into it. Add the salt. Rub the butter into the flour until it resembles breadcrumbs. Strain the vanilla elder flower water into another glass. Stir in 1-3 tbsp of the vanilla elder flower water until the dough seems to want to cling together. Knead lightly to make a ball, dusting with flour if it seems wet. Chill for 30 minutes.
- Preheat the oven to 180°C, gas mark 4.
- Generously butter a 24cm-diameter flan tin and dust with flour. This makes the tin non-stick. Roll out the pastry, line the tin, and trim the edges. Cover with grease proof paper and half-fill with dried beans. Bake for 10 minutes, remove the paper, and bake for 5 minutes more.
- Meanwhile, beat together 100g butter and 100g sugar until light and fluffy. Beat in one egg at a time. Fold in the almonds and lemon zest and tip into the pastry case. Halve and peel the apples, carefully cutting out the cores. Place flat side down and slice thinly across the width. ‘Plant’ the apples in the tart and spread out the slices. Bake for 40-45 minutes, until the frangipane is puffy and golden and the apples just cooked. Serve warm or cold.
Recipe adapted from: http://www.waitrose.com/home/recipes/recipe_directory/a/apple_frangipane_tart.html
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