Once cooked, allow to cool before removing from tart shells then dust with a little icing sugar. It’s surprisingly simple One of the challenges with making a large tart instead of the individual apple rose tartlets is getting the frangipane to fully bake without overcooking and burning the apples. Beat on high until very light and fluffy, 3 to 5 minutes. In a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. While the crust is baking make the frangipane filling. Place the tart tins on a baking tray and place into the oven and cook for 35 – 40 mins until the pastry is golden and the apple is cooked. I like to place my tart tin on a sheet tray to bake. Sprinkle each tart with a teaspoon of castor sugar. Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr. Roll the remaining frangipane into little balls and place one into the centre of each tart. When you get to the last row you may need to microwave the apple slices for 20 seconds to make then pliable enough to bend. Use the biggest slices first then going down in size as you fill the tart towards to centre. Continue with rows gradually working into the centre of the tart. Starting from the edge of the tart shell place the slices of apple curved side up into the frangipane going around the tart and overlapping each slice a little forming petals. Using a pastry brush, glaze the edges of the pastry with the beaten egg yolk. And it’s not just the appearance that has stolen our hearts. Peel and core and quarter the apples then slice very finely. Cut and lower a pastry disc of 6 inches (16 cm) diameter. Made with thin slices of apple easily folded in layers of crisp phyllo to resemble a rose and gilded with butter are a truly impressive dessert. The one thing about this recipe that is not French is the cinnamon, which is really a very American touch. It consists of a pate sucree crust, frangipane filling (almond cream), and tart apples. This makes the frangipane mixture.ĭivide the frangipane mixture into the seven tart shells and using a small spatula or knife but leave a small amount of frangipane to make the tart centres. What is a French Apple Tart There are several variations of a French apple tart, but this particular recipe is very French. Pulse together until completely mixed and a paste forms. In a food processor add the almond flour, castor sugar, eggs, 1 tspn almond extract, butter, plain flour and brandy. Using an 11cm diameter round biscuit/pastry cutter, cut out 7 rounds of shortcrust pastry and use them to fully line seven x 8cm tart shell tins sprayed with baking spray.
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