This is my entry for Kate’s Autumnal Baking Challenge – an amazing idea as I think autumn may be my favourite season for baking!
I’ve made quite a few things recently that probably could have been entered for the challenge, but I wanted to make something especially with autumn in mind, and I’m glad I did as this was delicious!
I adapted a recipe from Delicious magazine for an apple frangipane tart, used Mary Berry’s sweet pastry recipe, and added in blackberries for extra autumnalness (yes, that is a word).
The blackberries were all picked within 3 minutes of my house and the apples came from my bosses tree, which in my mind makes this extra tasty!
Can’t wait to see the round up of everyone else’s Autumnal Baking!
Apple and blackberry frangipane tart:
For the pastry:
- 100g butter, at room temperature
- 175g plain flour
- 25g icing sugar
- 1 egg yolk
- 1tbsp water
Chop the butter into small chunks and blend in a food processor with the flour and sugar until it has a breadcrumb texture. Add in the egg yolk and water and blend again, until it just comes together as a ball. Chill for about half an hour, then roll out to line a 10″ flan tin, and chill again for 10 minutes. Blind bake for 10 minutes at 180 degrees, then return to the oven for a couple more minutes until golden.
For the filling:
- 125g butter
- 125g caster sugar
- 2 eggs
- 125g ground almonds
- 1 tbsp plain flour
- 3-4 small apples, peeled, cored and thinly sliced
- 100g(ish) blackberries
While the pastry is baking, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the ground almonds and flour. Once the pastry case is done, pour the almond mixture in and spread level. Arrange the fruit in a pretty pattern (you probably don’t need to spend quite as long doing this as I did), then return to the oven and bake for about 30 minutes.
Heat 2tbsp apricot jam, then brush this over the tart and return to the oven for a final 10 minutes of baking. This amount of baking will make the top of the crust go quite brown, but the filling should be golden and shiny. Serve warm or cold.