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Frangipane and Cinnamon Apple Tart

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by Georgia Martin (subscribe)
I'm a born and bred Adelaidian food-lover.
Published January 11th 2013
A delicious almond and apple tart
Who doesn't like a bit of tart? This is one I usually make for garden parties or to win over new colleagues or housemates. It works every time, as long as I don't eat it all first.

Frangipane and Cinnamon Apple Tart


Sweet Dough

180g unsalted butter
100g caster sugar
Pinch of salt
2 eggs
40g almond meal
320g plain flour

Cream the butter, sugar and salt and beat until fluffy. Add the egg and mix. Add flour and almond meal until dough forms. Place dough between two sheets of cling film and refrigerate for 2 hours. Roll out to a thickness of about 3/4cm and place in tart tin.

Frangipane

150g unsalted butter
150g caster sugar
6 egg yolks
200g almond meal
50g flour
6 tsp rum

Cream the butter and sugar until light and fluffy then mix in the egg yolk. Mix in the almond meal, flour and rum until completely incorporated. Spread over the base of the tart case. Put the tart in the oven and back for 25 minutes at 160C.

Cinnamon Apples

3 granny smith apples, peeled and sliced
4 tbsp white sugar
2 tsp cinnamon
25g butter

Heat the butter and sugar in a saucepan until the mixture starts to turn golden. Stir the apple slices and cinnamon through until the apples are coated. Arrange the apple slices on top of the frangipane. Return the tart to the oven for a further 50 minutes or until a wooden skewer inserted into the frangipane comes out clean.

A slice of tart with whipped cream.


Allow to cool and serve with a dollop of whipped cream.
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Why? Because who doesn't love a good tart?
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