Apple, Amaretto and Physalis Frangipane Tart

If you’re after something a little fruity and fabulous this lovely looking apple, amaretto and physalis frangipane tart is just the thing!

If you’re after something a little fruity and fabulous this lovely looking apple, amaretto and physalis frangipane tart is just the thing!

Apple, Amaretto and Physalis Frangipane Tart

Preparation time 40 mins plus cooling Baking time 40-45 mins Serves 6-8 For the pastry:

  • 170g plain flour, sifted plus extra for dusting
  • 85g butter, cut into cubes
  • 25g caster sugar
  • 1 medium egg yolk
  • 1 tbsp cold water
For the frangipane:
  • 100g butter, softened
  • 100g caster sugar
  • 2 medium eggs, beaten
  • 1 tbsp amaretto
  • 100g ground almonds
  • 25g plain flour
For the topping:
  • 2 red skinned eating apples
  • 8 physalis, halved
  • Caster sugar for sprinkling
  • 50g apricot jam
Method:
  1. Preheat the oven 190°C/170°C fan/gas mark 5 then grease a 3.5cm deep 18x27cm baking tin.
  2. For the pastry, put the flour in a large bowl and rub in the butter using your fingertips until it resembles breadcrumbs. Stir in the sugar then make a well in the centre and add the egg yolk and water. Bring together firstly with a round ended knife and then with your hands.
  3. Lightly dust your work surface with flour and roll out the pastry big enough to line the base and sides of the tin. Gently ease into the tin and chill in the fridge. If your pastry is too soft to roll out simply wrap in greaseproof paper and chill for a little while until it firms up.
  4. For the frangipane, cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the amaretto then stir in the ground almonds and flour. Spoon the frangipane into the pastry base and level the top.
  5. Quarter the apples vertically and core them but leave the skins on. Cut into thin slices then arrange slightly overlapping on top of the frangipane. Press down lightly.
  6. Bake for 30 mins until the frangipane has set. Remove from the oven then scatter the physalis halves on top of the tart with the cut side face down. Sprinkle caster sugar over the top of the entire tart then return to the oven and bake for a further 10-15 mins. Leave to cool in the tin.
  7. Warm the apricot jam in a saucepan and brush over the top of the tart to glaze the apples and physalis. The tart is best served warm with a spoon of cream or Greek yogurt.
TIP: * The tart can be frozen for 1 month, just wrap in greaseproof and foil then store in an airtight container.

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