Ok so I might be just little obsessed with frangipane desserts at the moment. But that’s just part of my personality. Whenever I discover something new or in this case, get a massive craving for something, I can’t get enough of it and I’ll indulge and indulge over and over again until it kills me or I can’t stand the sight of it. To this day, I still get nightmares about tiramisu, sticky date puddings and mud cake. Oh and mangoes.
But surely that won’t happen this time round right? Seriously I can’t imagine ever getting sick of almond frangipane… *hopefully not my famous last words*
So my latest mood has started a love affair with pretty much one of the easiest and pantry-friendly tart fillings around. This has been my favourite summer tart so far but this autumn-ish frangipane tart with apple and honey ranks up high too. I’ve had so much leftover frangipane in my fridge lately but I really couldn’t be arsed making and rolling another pastry case so a sheet of frozen butter puff pastry was the answer. Pretty much the closest thing to an ‘instant homemade dessert’ that I’ll ever get.
Just slap the filling onto the pastry, layer some thinly sliced apples or pears on top, drizzle with honey, scatter with brown sugar and serve with dollops of ice cream, double cream or even natural yoghurt. So easy that even monkeys can do it. Oh and make sure you bake it just long enough for the edges of the pastry and frangipane to get all burnished, sticky and caramelised. Those are the best bits to eat and I’ll fight anyone for those prized crusts.
No siree, I don’t think I could ever get sick of this.
- Yields 2 tarts
- 75g butter, softened
- 75g icing sugar
- 75g almond meal
- 1 egg
- 2 tsps brandy or Calvados
- 1/2 tsp vanilla extract
- 15g plain flour
- 1 egg, lightly beaten (for egg wash)
- 2 sheets of frozen butter puff pastry
- 2 apples (I used sundowner but braeburn will also be delicious)
- 2 Tbl of honey
- 2 Tbl of light brown sugar
- To make frangipane, cream butter and sugar until pale, light and fluffy. Add almond meal, egg, brandy, vanilla and flour and beat to combine.
- Preheat oven to 190°C. Cut out two rounds from your butter puff pastry sheet approximately 21-22cm in diameter and place each on two lined baking sheets.
- Using a paring knife, lightly score a border on each round about 2-2.5cm from the edge. Brush the ‘crusts’ with some egg wash.
- Spread a thin layer of frangipane over the two pastry tarts avoiding the edge. Core and thinly slice your apples then layer them on top of the frangipane in an awesome pattern.
- Drizzle with honey and scatter with brown sugar to taste. Bake for about 30-40 minutes or until the frangipane is lightly puffed and the pastry and apples are golden. Be sure to keep an eye on it though because it can burn quickly and easily.
- Serve warm with a dollop of ice cream, double cream or yoghurt.