Apple Rose Frangipane Tart

Recipe by: Abigail Donnelly

Serves: 6
Preparation time: 30mins +1½ chilling time
Baking time:  30mins
 
For the pastry
175g cake flour
100g cold butter
1 Free-range egg yolk
25g icing sugar
1 Tablespoon cold water
 
For the frangipane filling
100g butter
100g sugar
1 Free-range egg
100g ground almonds
 
4 red apples
4 Granny Smith apples
4 Tablespoons apricot jam
 
1. To make the pastry, place the flour and butter in a food processor and pulse until the mixture resembles large breadcrumbs. If you don’t have a food processor, use your fingertips to gently rub the two together.
2. Add the egg and icing sugar to the mixture and mix until it comes together slightly.
3. Pour in the water and mix. Place the pastry on a clean work surface and gently shape into a ball, then cover with cling wrap and chill for 30minutes.
4. To make the frangipane, beat the butter and sugar using an electric hand-mixer until pale in colour and light in texture. Add the egg and mix.
5. Fold in the ground almonds, then chill the mixture for 30mins
6. Remove the chilled pastry from the fridge and gently roll out on a lightly floured surface to a thickness of 5mm.
7. Gently press the pastry into a 23cm springform tin. Using a sharp knife, trim the edges, and then chill for a further 30mins.
8. Preheat the oven to 180’c. Line the pastry with baking paper and top with baking beans or uncooked rice.
9. Bake blind for 15mins or until the pastry is just cooked but hasn’t begun to brown. Remove from the oven and set aside.
10. Thinly slice the apples, then cut into semi-circles and place in lemon water to prevent them from turning brown.
11. Spread the frangipane mixture onto the pastry shell.
12. Remove some of the apple slices from the water and gently pat dry using kitchen paper. Layer the slices in the tart, starting from the outside and working inwards. Make 6 layers leaving the centre empty
13. Remove the remaining apple slices from the lemon water and pat dry. Roll up 1 slice apple then wrap another around it and repeat the process until the shape resembles a rose. You should use about 4 slices per rose. Place the rose-shaped apple slices into the centre of the tart. Repeat the process until there are no more spaces.
14. Bake for 25mins, or until the frangipane mixture has set and the apples have caramelised. Remove from the oven.
15. Heat the apricot jam in a saucepan or in the microwave until runny.
16. Brush the jam over the tart while it is still hot. Allow the tart to cool slightly before carefully removing it from the tin.
 
Head on down to your nearest Woolies for the ingredients or shop online with convenience at  www.woolworths.co.za/food