Recipe: French Apple Tart & Creme Fraiche

A recipe is the perfect way to spend Sunday afternoons in Winter. This one uses crisp local apples in a French frangipane tart; a marriage made in foodie heaven.


French Apple Tart

First, make the pastry. This part is really satisfying. Mix the flour, butter, sugar and salt all together in a blender. When a breadcrumb consistency is formed add the egg and a teaspoon of cold water and mix again. Once it feels wet and bound, transfer to a metal bowl and leave it in the fridge for one hour to rest.

Make a coffee, you’ve earned it and preheat the oven at 180 degrees.

Grease a tart case with a little butter and roll out the pastry, lying it over the tart case. Chill in the fridge for one hour.

Read the Sunday supplements.

Bake blind with brown paper and beans for 15 mins. Remove these and then blast for a final 10 mins until golden brown. Now using a pastry brush, glaze the pastry with egg yolk.

FRANGIPANE


For the frangipane mix the butter and sugar until lovely and creamy, pop in your ground almonds and cinnamon and then mix the eggs in one by one . Once the tart has cooled, fill with your delicious frangipane mix.

APPLES


Now slice the apples, thinly and fan them out on top of the frangipane. Let the apples overlap each other creating a gorgeous wintery swirl. Sprinkle with a bit of caster sugar for the final frosting and Bake fm or 20mns at 180 degrees Celsius. Pop on a plate with a dollop of creme fraiche and wait for the rave reviews!

INGREDIENTS

Pastry:
250 gr flour
125 gr butter
60 gr sugar
A pinch of salt
1 egg
A teaspoon of cold water
1 egg yolk for the tart case

Frangipane:
200g soft butter
200g caster sugar
200g ground almonds
3 eggs
A pinch of cinnamon
Apples
8 discovery apples
Honey