Yesterday I share with you the tray I made for 91 magazine, so today I am sharing with you the Gluten free apple frangipane tart that I served on my new tray...
Gluten free apple frangipane tart (makes 1 tart)
Ingredients
- 200g gluten-free shortcrust pastry
- Gluten free plain flour for dusting
- Olive oil for greasing
- 85g (3oz) unsalted butter, softened
- 1 large egg, beaten
- 75g (2 1/2 oz) caster sugar
- 100g (3 1/2 oz) ground almonds
- Grated zest of one lemon
- 1 tbsp Ameretto
- 600g fresh apples
- 3 tbsp caster sugar
- Sieved icing sugar to decorate
Cooking instructions
- Preheat oven to 180C (160c fan) / 355F
- Lighly grease the pie tin
- Roll out pastry on a lightly floured surface to about 8mm thick
- Lightly press the pastry into the tin, (I use the end of a teaspoon to get a neat fluted edge) and trim.
- Lightly prick the base of the tart
- Line pastry with greaseproof paper and fill with baking beans
- Cook in the oven for 10 minutes
- Remove paper and beans.
- Lightly brush the tart with some of the beaten egg.
- Return to the oven for a further five minutes
- Cream the butter and sugar using a food mixer fitted with a paddle
- Gradually mix in the ground almonds, beaten eggs, lemon zest and Amaretto till well blended
- Spoon frangipane mix into baked tart
- Keeping the skin on, chop the apples into quarters. Chop out the core of each quarter and then slice the apple quarters thinly
- Start layering the apple slices onto the tart until the entire top is covered
- Dust the top of the tart with the 3 tbsp caster sugar
- Bake for about 30-35 mins until the tips of the apple slices have become slightly singed and the frangipane has risen and cooked through.
- Leave in tin on a wire rack to completely cool
- Lightly dust with icing sugar
Have a sweet day!
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