I have no words to tell you how much I love this dessert! This is just beyond awesome! A few ingredients when mixed together and baked can create such a wonderful smelling delicious soft dessert. Plus, it includes fruits too! You can make it with apples, pears, peaches, apricots, nectrarines, plums etc. I am not sure whether the tropical fruits would go well with it but there's no harm in trying for sure :-)
We had a small get together at home on Friday.I made some appetizer and a dessert. As I was planning what to bake for dessert, I knew 2 things for sure. I will be making use of those apples sitting in the fridge and those apples will be made use in the form of a tart. Phew! You see, it's a big achievement for me to decide on what to do ahead of time because being a Gemini is not that easy ;-) Oh! That reminds me...there are birthdays coming up! :-)
So tart it is. Now what tart? Should I go for a shortcrust pastry base or should I go for a puff pastry base? The latter sounded very exciting because I already had a sheet of puff pastry in the fridge. Wait a minute! I have to blog about what I am making so no, I am not going to use that readymade puff pastry sheet now :-)
Alrite, I shall stick with the shortcrust pastry then. Hmm, now what kind of filling should it be? Custard? Frangipane? Fruit compote?
After raking my brains, for whatever reason it maybe, I decided to go with a Frangipane filling. I remember baking a Bakewell Tart not so long ago and I really loved it. I have a soft spot for things made with jam. Not too much but a hint is perfect. I've baked quite a lot of things with a jam filling in my life and they are all here, on the blog. Jam Tarts are my forever favourites! I think I'll take a of it box with me when I die, just in case I get bored out there!
VANILLA & APPLE FRANGIPANE TARTServes 6
Ingredients
For the pastry:
175 g flour/maida
50 g oatmeal, powdered fine
1/2 tsp salt
1 stick unsalted butter, very cold
2 egg yolks, beaten
1 tsp vanilla
2 tbsp ice cold water
Method: Preheat the oven to 350 F and get the tart tin ready. I used a rectangular shaped one. You can also use a circular shaped tin but you may have to double the filling recipe.
In a bowl, whisk the dry ingredients together. Using the biggest holes on your box grater, grate the cold butter into the flour and rub it into the flour with your fingertips until it resembles breadcrumbs. Add the beaten yolks + vanilla and quickly mix it into the flour.Keep mixing while dribbling in the cold water, only adding enough just to bring the dough together. It will be slightly sticky. Form into a disc and wrap in plastic. Refrigerate for 30 mins. Roll it out on a lightly floured surface and line your tart tin. Freeze it for 20 mins while you get the filling ready.
For the Frangipane
70 g unsalted butter, softened
70g almond meal /almond powder
1 egg
2 tbsp flour
1 vanilla bean, scraped out / 1 1/2 tsp vanilla extract
Method: Cream butter and sugar for a minute. Add the egg and beat for another 30 seconds. Add the vanilla,almond flour and plain flour and beat well on high for a minute. Pour into the tart tin and spread it with an offset spatula.
Arrange apples, maybe 2-3 over it as shown or as desired and bake the tart for 25-30 mins or until the frangipane has puffed up and is golden brown in colour.
I urge you all to try this dessert right away and eat it warm. I had a tub of ice cream, Dulce De Leche & Vanilla and it was just too perfect along with this awesome apple dessert.If you have been around here for a while, you will know that I wasn't a fan of baked apple goodies until I baked that Apple & Cardamom Cake. This is better than that! Can you imagine?? No? Bake some and see for yourself ;-)
