Apple tart recipe with nutty frangipane and golden syrup
Apple tart with nutty frangipane and golden syrup
 Prep Time ~ 20 mins | Cooking Time ~ 45 mins |
 Approx Cost ~ £5 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 6 |
Tip ~ In the summer you could replace the apples with thinly sliced nectarines.
Ingredients
100g ground almonds
100g caster sugar + 1 extra tablespoon
100g unsalted butter
1 large egg
½ tablespoon plain flour
4 Cox's apples
Juice 1 lemon
500g pack puff pastry, ready rolled
2 tablespoons golden syrup
Crème fraiche to serve
Method
- Preheat the oven to 180C, Gas 4
- To make the frangipane, put the almonds, 100g caster sugar, butter and egg in a food processor and whiz until well mixed. Add the flour and pulse for a few seconds. Scoop out into a bowl.
- Cut the apples into quarters, cut the core out of each piece and slice finely. Toss apple slices with half the lemon juice and 1 tablespoon caster sugar.
- Roll out the pastry onto a metal baking sheet. Thinly spread the frangipane over the pastry, leaving a 1 cm gap all round the sides. (If you have any mixture left over it will keep for a few days in the fridge).
- Place the apples, slightly overlapping in rows over the frangipane, then put in a preheated oven.
- Melt the golden syrup in a small saucepan with the remaining lemon juice. When combined, take off the heat. After the tart has had 10 minutes in the oven, take a pastry brush and gently brush the apples with the golden syrup mixture.
- After 35 minutes, or when the tart is golden, remove from the oven, slice and serve with dollops of crème fraiche.