A perfect tart for Christmas! With notes of ginger, cinnamon and nutmeg - apples, pears, a delicious layer of almond frangipane, crisp pastry and a crumble topping.
I'm not too happy about sweet pastry when you have lot's of sweetness in a recipe, it's just too much and sugar overload. A well made shortcrust pastry base, baked blind until crisp is my preferred method.
I can't see any reason why this tart shouldn't freeze successfully, it can be sliced into portions when it is fridge cold and then put in the freezer. It also heats up successfully in the microwave. The tart is a real winner and will feed a crowd too. Simply serve with ice cream or pouring cream.
Gordon Ramsay has given us some fabulous recipes for desserts and this apple, pear and almond frangipane tart with a crumble topping is amazing.
The recipe is what I call high faff but it can be made in stages to lighten the faff element. I used my dicing gadget to make perfect dice of apples and pears because my knife skills are too clumsy to do this and I would probably end up in A&E!
Serves: 8
You will need: 34cm x 11cm oblong tin greased.
Filling: 4 Braeburn apples peeled and diced, 4 pears peeled and diced, a large pinch of ground ginger and cinnamon, a grating of nutmeg, 25g butter, juice of half a lemon.
Crumble: 160g unsalted butter, 2tbsp soft brown sugar, 150g plain flour, 80g demerara sugar, 25g roasted chopped hazelnuts.
Almond Frangipane: 50g butter, 50g icing sugar, 1 egg, 10g flour, 50g ground almonds.
Pastry: 220g plain flour, 50g lard, 50g butter, 3tbsp cold water
1.
For the pastry: Put the flour, lard and butter in a food processor, blitz until breadcrumbs, add the cold water and process until the mixture comes together. Tip onto cling film, form into a flattened circle. Cover with clingwrap and chill in the fridge for 30 minutes.
2. Roll out the pastry, line the tin and bake blind
using Delia's method.
3.
To make the frangipane: Cream the butter and icing sugar together, slowly mix in the egg, flour and ground almonds. Chill for 2 hours before using.
4.
To make the filling: toss the diced fruit in lemon juice to stop them browning. Take the fruit and mix with the spices. Heat a knob of the butter until foaming, then add the fruit and toss for about 30 seconds. Add the soft brown sugar and cook until the fruit is soft, but not broken down. Cool.
5.
To make the crumble: Rub the remaining butter into the flour and stir in the demerara sugar and hazelnuts. Fill the tart with the frangipane, then fruit, and top with the crumble mix.
6.
Heat the oven to 180
°C/fan 160
°F/Gas 4. Bake for 30 minutes or until golden brown.
A while back, I started the National Collection of Bread and Butter Pudding Recipes:) and to date, there are six other recipes on my site. Admittedly, some people find them problematic, but the secret is to make them well, and definitely not to have the obligatory burnt fruit on top (perhaps as some of our Mum's did), to do so is not only a crime against bread and butter pudding but a punishment of the highest order for the person who has to eat it.
These trifles are easily put together and all you need is a bag of frozen berries from the freezer and you are part way to assembling a delicious trifle. The recipe is fairly low fat but is easily tweaked, bought custard can be used instead of making it yourself, also whipped cream can be used instead of the yogurt. Mr W and I enjoyed this low fat trifle and surprisingly didn't miss using cream for the topping.
