Almond and Apple Tart
Almond and Apple Tart
Crispy shortcrust pastry, soft almond frangipane and sweet apple slices.
See also: Danish Whole Cake See also: Clam Chowder
Ingredients for a 26cm Cake:
- Flour type 00 350g
- Butter 175g
- 2 Whole eggs
- Sugar 140g
- Water 2/3 tablespoons (if necessary)
- Seeds of a vanilla pod (or a few drops of vanilla extract)
- Zest of 1 lemon or 1 orange (optional)
- Almonds 60g
- Butter 50g
- Egg 1
- Sugar 60g
- Flour 00 30g
- Vanilla extract qb
- Apples 2
We cut 175g of butter into cubes at room temperature and work it with 140g of sugar. We add the eggs with the seeds of the vanilla bean and, if we want to give a citrus scent, the zest of a lemon. Finally, add 350 g of sieved flour.
Knead until you get a compact dough, if necessary, wet with 2 tablespoons of water to compact the dough.
Let the shortcrust pastry rest, at least one hour, wrapped in cling film or in an airtight container in the fridge.
After the resting time, on a clean and lightly floured pastry board or surface, roll out and shape the shortcrust pastry with a rolling pin.
In the meantime, peel and slice two apples, removing the cores.
For the almond paste:
We grind in the mixer the almonds 60g with 60g of sugar, one egg, 30g of flour, vanilla extract a few drops and grind until we get a soft almond paste.
In a small saucepan in a bain-marie melt 50g of butter and add it to the almond paste.
We roll out the short pastry in the cake tin and fill it with the almond paste and spread the apple slices, sprinkle some icing sugar and bake.
Bake in the oven at 180° for 35 minutes in ventilated mode, after that time check the cooking with a skewer in the middle of the cake, it should come out dry.
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