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Gluten free apple frangipane tart

Yesterday I share with you the tray I made for 91 magazine, so today I am sharing with you the Gluten free apple frangipane tart that I served on my new tray...

A shortcrust pastry case filled with frangipane and slices of apple make a great combination of taste and texture.

Gluten Free

1 Tart

Method

Apple frangipane tart

  1. Preheat oven to 180C (160c fan) / 355F

  2. Lightly grease the pie tin

  3. Roll out pastry on a lightly floured surface to about 8mm thick

  4. Lightly press the pastry into the tin

  5. Lightly prick the base of the tart

  6. Line pastry with greaseproof paper and fill with baking beans

  7. Cook in the oven for 10 minutes

  8. Remove paper and beans.

  9. Lightly brush the tarts with some of the beaten egg.

  10. Return to the oven for a further five minutes

  11. Cream the butter and sugar using a food mixer fitted with a paddle

  12. Gradually mix in the ground almonds, beaten eggs, lemon zest and Amaretto till well blended

  13. Spoon frangipane mix into baked tart

  14. Start layering the apple slices onto the tart until the entire top is covered

  15. Bake for about 30-35 mins until lightly golden

  16. Cool in the tin for 10 minutes, then remove to a wire rack to cool slightly. Serve warm, with cream.

Ingredients

Apple frangipane tart

  • 200g gluten free shortcrust pastry

  • gluten free plain flour (for dusting)

  • olive oil (for greasing)

  • 85g butter (unsalted, softened)

  • 1 large eggs (beaten)

  • 75g caster sugar

  • 100g almonds (ground)

  • 1 lemons (zest, grated)

  • 1 tbsp ameretto

  • 600g apples (fresh, sliced)

  • 3 tbsp apricot jam (for glaze)

  • icing sugar (to decorate)

See more...

Apple frangipane tart

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