Apple Frangipane Pie
As its a pie the top has a nice little crunchy crust and then towards the bottom it becomes soft velvety chewy heaven. Almonds, vanilla essence and sharp apples leaves me drooling for more. Apple Frangipane Pie.
I know is it frangipani, frangipan or frangipane! Apparently its frangipane but thats not really important. What does matter is the taste and the comforting satisfaction as the frangipane pie pops out of the oven. The smell of baked almonds is to die for.
Why a pie and not a tart? Well tarts are everywhere (excuse the pun) and I wanted something different with decadence. The thin crispy slices of frangipane tarts are good don’t get me wrong. However if you need something of a mini show stopper then the pie is the way to go. Standing nice and tall with layers of apples covered almond sugary paste. The recipe demands the perfect fat to sugar ratio of 50/50. Unfortunately the 50/50 mix is the ultimate weight gain plan so just don’t bake this to often.
Apple Frangipane Pie
The kids are still young and their choices in food are still limited. You know the usual choices, I don’t like that I don’t like this, etc. I am sure you get the picture if you have young children. So the eldest who still lives at home discovered in France (on Holiday) 2 years ago apple pie. Uncle David brought from patisserie St Sauveur Le Vicomte and since that day she has been hooked. Hence the reason of creating a frangipane pie, apples in the fruit bowl, eggs on the rack and almonds in the cupboard.
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The Pie Pastry
Did I make my own you wonder. Hell no I did not make the pastry. I have time on my hands as I work from home but I don’t quite have the much time. I discovered shortcrust pastry sheets in Aldi for just 85p and of course we are all about cheap dinner ideas. The last time I used the pastry for a goats cheese tart for the wives work dinner I found it a little thick. Whip out that rolling pin with the flour and get the pastry thiner. It is worth the effort believe me, give me crispy and light any day over soft stodgy pastry.
- FOR THE FRANGIPANE
- 125g unsalted butter, softened to room temperature
- 125g caster sugar
- 25g plain flour
- 125g ground almonds
- 1 large free-range egg, beaten (2 medium)
- 2 apples (Granny Smith)
- 1 tsp of vanilla extract
Roll out the pastry on a lightly floured surface to the thickness of a £1 coin (3mm).
Use the pastry to line the tin, gently pressing it into the sides and leaving about 1cm overhanging the top edge.
Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice.
Chill for 20 minutes.
Meanwhile, preheat the oven to 200°C/Gas 6.
When the tart case has chilled, blind bake it in the preheated oven for 15 minutes.
Remove the paper and beans, then return the pastry to the oven for 5 minutes to cook the base.
When cooked, use a sharp knife to trim the excess pastry level with the top of the tin and set aside to cool.
Reduce the oven setting to 150°C/Gas 2.
Peel and quarter the apples, throw into a frying pan with a knob of butter, squeeze of lemon juice and 2 tsp of brown sugar
Fry for 5 minutes allow to cool
To make the frangipane, cream the butter, sugar, flour, vanilla extract and almonds together, then slowly add the egg, mixing until fully incorporated. Allow the frangipane to rest for 5 minutes before smoothing it inside the pastry case.
Line the pastry case with the cooled apples
Spread the frangipane over the apples, stack it to the top
Bake in the oven for 45 to 55 minutes (check with a skewer)
Leave the tart to cool slightly before removing from the tin and serving in slices
Try this apple and almond tart