6.5 ozs flour
3.5 ozs butter
1 egg yolk
3/4 tsp salt
2-3 tbsps very cold water
FILLING:
3-4 Ripe dessert apples
FRANGIPANE:
3.5 ozs butter
3.5 ozs sugar
1 egg
1 egg yolk
2 tsps Calvados or Kirsch
3.5 ozs whole blanched almonds, ground
2 level tbsps flour
10-11 inch tart tin with removable base
Make the pastry in food processor, wrap in cling-film and put in fridge for at least 30 minutes. (Can do up to 3 days ahead).
HEAT OVEN TO 400 degrees F, and place a baking sheet in the oven.
Roll out pastry (take out of fridge about half hour before rolling if it has been in fridge for more than couple of hours). Line tart tin with pastry, prick the base all over and put in freezer.
FRANGIPANE: Cream the butter and add the sugar, continue beating til mixture is light and soft. Mix together egg and yolk and gradually add to creamed butter and sugar. Beat well, add calvados or Kirsch and then stir in the ground almonds and the flour.
Peel the apples, core and halve them then slice crosswise thinly, keeping in shape. Pour the frangipane into the pastry base, spreading evenly. Arrange apples evenly over frangipane and press down shaping as wheel spokes.
Bake on hot baking sheet for about 15 mins, til pastry is beginning to brown. Turn oven down to 350 degrees F and continue cooking for another 10 mins. Sprinkle tart with sugar and continue to cook for another 10 minutes or so.
Best eaten on day baked, not too bad a day later but warm it slightly.
The classic recipe calls for an apricot glaze which I have stoppe bothering with. I like to sprinkle with confectioners sugar and serve with creme fraiche.
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