apple tart
with spiced rosewater frangipane
apples, almonds, and rosewater make for a lovely warming, autumnal dessert!
this tart takes about 35 minutes from start to finish to make, and about 35 seconds to be finished!
serves six generously
ingredients
spiced rosewater frangipane
30g butter, softened
30g caster sugar
30g almond flour
5g plain flour
0.25 tsp rosewater
pinch each of ground nutmeg, ginger, and cinnamon
pinch salt
assembly
1 sheet puff pastry (store-bought or homemade)
about 1 apple, sliced
2 tsp milk
2 tsp caster sugar
optional: warmed apricot jam to glaze once out of the oven
method
spiced rosewater frangipane
beat together the butter (30g), sugar (30g), almond flour (30g), plain flour (5g), rosewater (0.25 tsp), ground nutmeg, ginger, cinnamon (pinch each), and a pinch of salt to form a thick spread
assembly
preheat the oven to 180°C
line a baking tray
lay out the sheet of puff pastry and spread the frangipane over the base, leaving about a 1cm border
arrange the apple slices on top, laying them as close together as you can
fold over the sides of the puff pastry to enclose just the edges of the tart
brush the pastry with the milk (2 tsp)
sprinkle with caster sugar (2 tsp)
bake for 20-25 minutes until golden brown and the frangipane has puffed
optional: brush lightly with warmed apricot jam once out of the oven for a gorgeous shine
let cool at least 10 minutes to allow the frangipane to solidify
serve as-is, or with vanilla ice-cream, creme fraiche or thick greek yoghurt