Candied Apple and Hazelnut Frangipane Tart

Difficulty hard
Preparation Time (mins) 30 mins
Cooking Time (mins) 1 hour
Servings 8
  • 150g plain flour
  • 75g butter
  • 50g castor sugar
  • 1 egg
Candied Apples
  • 4 eating apples
  • 100g castor sugar
  • 100ml water
  • Splash of calvados or brandy ( optional)
Hazelnut Frangipane
  • 125g soft butter
  • 125g castor sugar
  • 2 eggs
  • 100g ground hazelnuts
  • 60g plain flour

Main Instructions
  1. Rub the flour and butter until the mixture resembles fine crumbs. Mix in the sugar and bind with the egg.
  2. Wrap in cling and chill for 20 minutes.
  3. Roll out and line a tart tin with the pastry. Line with parchment paper and baking beans.
  4. Bake in a 180c oven for 15 minutes, remove paper and beans and bake for a further 5 minutes.
Candied Apples Instructions
  1. Peel, core and chop apples.
  2. Cook the sugar to a caramel in a frying pan and then add the water and calvados. Cook to a thick syrup and add the apples. Cook until just soft.
  3. Cool.
Hazelnut Frangipane Instructions
  1. Beat the sugar and butter until pale and fluffy.
  2. Add the eggs one at a time and then mix in the hazelnuts and flour.
  3. Set oven to 160oc.
  4. Spoon half the frangipane into the pastry case and smooth over. Top with the apples ( fold the excess juice into whipped cream to serve)
  5. Spoon over the remaining frangipane.
  6. Quarter, core and finely slice an apple and poke into the frangipane.
  7. Bake for about 30 minutes or until firm and an inserted skewer comes out clean.
  8. Serve with whipped cream.
Allergy Advice
This recipe may include:
  • Cereals
  • Eggs
  • Milk
  • Nuts
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