• Apple and almond tart

    by  • 09/04/2011 • Recipes • 0 Comments

    Discover the Origin with Matt Tebbutt

    Serve with a 10 year old Tawny Port
    Serves 6

    Apple and almond tartIngredients:

    1 x 12” tart ring lined with un-cooked sweet pastry

    For the frangipane:

    250g butter
    250g sugar
    250g ground almonds
    4 x whole eggs

    For the purée:

    1 x vanilla pod
    2 x Bramley apples, peeled, cored and diced
    Sugar
    Big handful of raisins
    6 x Cox’s apples, peeled, cored and halved lengthways

    Method:

    1. To make the frangipane – beat or cream the butter and sugar until
      the sugar has dissolved and the butter is pale. Turn the mixer’s speed
      down and add the ground almonds. Beat until just incorporated then add
      the eggs one at a time so the mix doesn’t split. Chill until ready to
      use.
    2. To make the purée – Cook the vanilla pod with the Bramley apples and
      a little water over a low heat until puréed. Add a little sugar to
      taste.
    3. To assemble the tart – Spoon the apple purée over the base of the
      uncooked tart shell, scatter over a handful of raisins. Fill the tart and bake at 200ºC until golden.
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    About

    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

    http://qinxie.co.uk