Frangipane tart with apples


Cream butter with icing sugar; obtained a homogeneous mixture add eggs, one at a time, adding the next when the previous one has been absorbed from mixing, then add the almond flour and flour; knead until you have a smooth paste (frangipane cream).

In a pan put the butter and, once melted, add the diced apples not too small (in cooking will decrease) and sprinkle over the brown sugar. Bake blasting with calvados liquor type (optional).

Prepare the shortcrust pastry and roll it into a pan of 24 cm. diameter and puncture the bottom. Spread the bottom with apricots or peaches jam, add apples with the liquid formed. With the help of a pastry bag fill the cake with frangipane in a circular motion from the center to the walls can also be done with a spoon).

Bake at 180 degrees for about 25 minutes, putting the pan in the middle (height) of the oven. Sprinkle with powdered sugar.

Note: This can also be considered as the basis for a tart fruit. In fact, just cover with pastry cream and then the fruit. Frangipane cakes are made with  dried fruit flour, then you can also use hazelnuts or pistachios.



ALMONDS FLOUR gr. 250 frangipane  
ICING SUGAR gr. 200 "
BUTTER gr. 250 "
EGGS gr. 250 "
FLOUR gr. 100 "
APPLES gr. 400  
BROWN SUGAR gr. 30  
BUTTER gr. 10  





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