Tuesday, January 22, 2013

BWJ - French Apple Tart

Apple Frangipane Tart © www.foodbabylife.com

I'm not off to a great start with BWJ this year, seeing I completely forgot about the last one (seriously how did the 8th of January come around so quickly?!) and only just scraped in with this one!

I knew there was an apple tart coming up so I bought 2 bags of green apples assuming they would last. When I got ready to bake however, I realised there was just 1 lonely apple left and this recipe would require some major tweakage (that's totally a word).

I think the beauty of this tart lies in the swirled apple slices on top so that's what I save my apple for. Rather than trying to sub another fruit for the filling, I went with a frangipane filling as I happened to have some almond meal. Apple and almonds are a great combination so I knew whatever happened this tart would at least be edible!

The taste test ...

Flaky buttery pastry topped with smooth almondy frangipane and fragrant apples. There really is no way this could be bad. I'm really keen to try the original version with the apple filling but this was a great substitute. Seeing as this tart bears little resemblance to the original I have included my recipe below.

My apologies to Gaye of Laws of the Kitchen for not making the actual tart. It's now on my to-bake list!

Mini Apple Frangipane Tarts
Makes 2 x 4 inch tarts

1/2 cup plain flour
1/2 cup wholemeal flour
1 pinch salt
1 ts sugar
120g cold butter, diced
1-2 tbs cold water

25g almond meal
25g sugar
25g butter, at room temperature
1 egg yolk
1/2 ts vanilla extract

1 granny smith apple
1 tbs melted butter
1 tbs honey, warmed

To make the pastry - combine the dry ingredients in a bowl, add the butter and rub in with your fingertips, being sure to leave some pea-sized bits. If the butter starts to get too soft, place the bowl in the fridge for a few minutes. Once the butter is rubbed in add 1 tbs of the cold water and start to bring the dough together. If the mixture is too dry add extra water just a few drops at a time. Shape into a ball, wrap in plastic and leave in the fridge for 30 minutes.

Roll out the dough to approx 5mm thick and fit into 2 x 4 inch tart pans (there will be dough left over). Place the pans in the freezer for 20 minutes.

Preheat the oven to 180 degrees celsisus.

To make the filling mash the butter together with the sugar and almond meal then stir in the egg yolk and vanilla. Set aside.

Bake the tart shells for 20 minutes or until dry to the touch and very lightly golden brown. Remove from the oven and allow to cool for 15 minutes before spooning in the filling and smoothing the tops.

Slice the apple into thin wedges. Lay the slices across the top of each tart and brush with melted butter.

Reduce the oven temperature to 170 degrees and bake the tarts for approx 25 minutes or until the pastry and frangipane are golden brown and the apples are tender. Remove from the oven and brush with warmed honey.

Serve just warm.


  1. The almond filling sounds delightful! I would eat this one in a heartbeat.

  2. I kinda wish I'd gone with a frangipane filling instead. What I ended up with was kind of bland, and I would have liked a little almond flavor. Your tart looks terrific!

  3. Great job substituting for the apples. Your tart looks so good and sounds good. You will love it with the apple filling too when you make it. It really is a great recipe.

  4. Your version sounds delicious!!! I do hope get a chance to make the original version for it is really very good.


Thanks for reading! Questions or comments? I would love to hear from you ...

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