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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.


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


  • 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.