I didn’t think I could possibly be SO behind on my GBBO challenges – but here we are – I’m only just posting this recipe which was made on the show roughly 6 weeks ago! (maybe even more) and to make things worse I still haven’t seen the final! But I know who wins thankfully.
So a big apology for being so rubbish at keeping up with my challenge – I blame the re-decoration of my house which took over my life for around 4 weeks – But I don’t feel too bad as I now have lovely carpets and painted walls 🙂
Anyway, enough chit chat – here’s my take on apple frangipane!
- 200g plain flour, plus extra for dusting
- 200g soft butter, plus extra for greasing
- Pinch of salt
- 100g caster sugar, plus 1 tbsp
- 2 large eggs
- 100g ground almonds
- 1 tbsp finely chopped lemon zest
- 4 eating apples
- 1 tbsp smooth apricot jam
- 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. Stir in 1-3 tbsp cold 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 with a removable base and dust with flour. This makes the tin non-stick. Roll out the pastry, line the tin, and trim the edges. Cover with foil and half-fill with dried beans. Bake for 10 minutes, remove the foil, 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 slightly. Melt a knob of butter, paint the apple halves with it and dredge with caster sugar. Bake for 40-45 minutes, until the frangipane is puffy and golden and the apples just cooked. Paint the apples with the apricot jam, and leave in the warm, switched-off oven, with the door ajar, for 15 minutes. Serve warm or cold.