Delicious spiced apple frangipane tart recipe only takes one hour to bake

There's nothing better than a sweet dessert to enjoy after a main meal and this spiced apple frangipane tart will fit the bill perfectly.

The recipe comes from Maldon Salt and serves eight people, perfect for sharing at a family gathering.

This food dish only takes 35 minutes to prepare plus chilling time and one hour to cook.

Despite, there being a few ingredients needed and several steps to follow, the tart will be worth it once bakers get the finished product.

The spiced apple smell is enough to make anyone feel hungry and a great way to put anybody in a good mood.

How to make spiced apple frangipane tart:

Ingredients:

For the pastry:

• 160g plain flour
• 50g icing sugar
• 120g unsalted butter, cold and cubed
• One egg yolk
• One tbsp of cold water (more if needed)

For the frangipane:

• 130g unsalted butter, room temp
• 150g caster sugar
• Pinch of sea salt
• Two eggs, plus one egg yolk
• Two tsp vanilla extract
• One tsp ground cinnamon
• ½ tsp ground nutmeg
• 150g ground almonds
• 45g plain flour
• Two large apples, cored and thinly sliced with skin on
• Icing sugar, to serve

Method:

Firstly start by making the pastry. In a food processor add the plain flour and icing sugar. Then add the cold, cubed butter and pulse until it resembles fine breadcrumbs.

Next, add the egg yolk and cold water. Pulse again until the pastry starts to come together. If it looks a little dry, add a splash more water.

Bring the pastry together with your hands and tip out of the food processor. Knead very gently and then wrap in clingfilm in a flat disc shape and put into the fridge to chill for 30 mins.

After 30 mins, remove the pastry from the fridge and the roll it out on a lightly floured work surface. Roll a large circle around 2cm in thickness and the use your rolling pin to lift the pastry and drape over a 23cm fluted tart tin.

Gently press in the corners and up the sides, leaving some overhang at the top. Use a fork to lightly prick the base of the tart. Then place this back into the fridge for another 30 mins.

Preheat the oven to 180c. After 30 minutes, remove the chilled pastry case from the fridge. Scrunch up some baking paper and then line the pastry with this and some baking beans. Place into the preheated oven to blind bake.

Bake it for 15 minutes, then remove the beans and paper and return to the oven for an additional five minutes until the pastry feels chalky and lightly golden in colour.

Remove from the oven and allow to cool slightly. While the pastry is blind baking, make the frangipane. Using an electric hand whisk, place the softened butter, sugar and pinch of sea salt in a large bowl and whisk together for two to three minutes until pale and fluffy.

Then add the eggs, yolks, and vanilla and whisk again. Finally add the cinnamon, nutmeg, ground almonds and flour and whisk until combined. When the pastry case has cooled slightly, take a small, serrated knife and carefully trim off the excess pastry so you have a nice smooth line around the top.

Dust off any pastry remains. Spoon the frangipane filling into the pastry case and smooth out with a palette knife. Then arrange the apple slices on the top and lightly press into the filling.

Place the tart back into the oven for around 40–45 minutes until the apples are golden and the frangipane is puffed up and golden brown too.

Remove from the oven and allow to cool before dusting with icing sugar and serving and return to the oven for an additional five minutes until the pastry feels chalky and lightly golden in colour.

Remove from the oven and allow to cool slightly While the pastry is blind baking, make the frangipane. Using an electric hand whisk, place the softened butter, sugar and pinch of sea salt in a large bowl and whisk together for two to three minutes until pale and fluffy.

Then add the eggs, yolks, and vanilla and whisk again. Finally add the cinnamon, nutmeg, ground almonds and flour and whisk until combined. When the pastry case has cooled slightly, take a small, serrated knife and carefully trim off the excess pastry so you have a nice smooth line around the top.

Dust off any pastry remains. Spoon the frangipane filling into the pastry case and smooth out with a palette knife. Then arrange the apple slices on the top and lightly press into the filling.

Place the tart back into the oven for around 40 to 45 minutes until the apples are golden and the frangipane is puffed up and golden brown too. Remove from the oven and allow to cool before dusting with icing sugar and serving.