APPLE FRANGIPANE TART RECIPE - BBC FOOD
With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve. Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.
- Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.
- Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.
- Bake for 20-25 minutes until golden-brown and set.
- Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.
APPLE TART RECIPE - BBC FOOD
This easy apple tart uses shop bought puff pastry to speed things up. Laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour.
Provided by Michel Roux Jr.
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.
- Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge.
- Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.
- Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.
- For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve.
- When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream.
More about "apple berry tart recipes"
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.
2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.
3 Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.
6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.
8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold.
TIPS:
Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.
The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.
An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.
2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.
3 Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.
6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.
8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold.
TIPS:
Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.
The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.
An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
MARY BERRY'S CLASSIC APPLE PIE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine American
Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. Arrange the cloves evenly among the apples. Cover with the remaining apple slices and add 3 tablespoons cold water.
To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough.
Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes.
Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked.
You can freeze the pie after cooking and when completely cool. Leave to defrost almost completely before reheating and serving. Uncooked homemade pastry is an excellent standby for the freezer. Pack it in separate quantities of 225g (8oz) and 450g (1lb), labelling it clearly. Defrost in the fridge or kitchen until pliable enough to roll and use.
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