Paul’s take on a classic Normandy apple tart transforms everyday staple ingredients into an elegant dessert. Crisp sweet pastry, rich almond frangipane and tender apple slices bake into a beautifully golden tart. For an extra bit of tang, you could skip the honey glaze and brush the tart with a ready-made apricot jam.
Paul Hollywood
Series 17
Difficulty:
Needs skill
Baking Time:
40 mins
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- Ingredients
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Method
Step 1
Heat the oven to 200°C/180°C fan/400°F/Gas 6 and place a baking sheet on the middle shelf of the oven.
Step 2
For the sweet shortcrust pastry, tip the flour, icing sugar and butter into the bowl of a food processor and pulse to breadcrumbs (do not over process). Add the egg, lemon juice and 1 tbsp of the water and pulse until the dough forms a ball, adding an additional tablespoon of water if necessary.
Step 3
Roll out the pastry on a lightly floured surface to an approx. 30cm circle and use to line a 23cm, deep tart tin. Prick the base then leave the pastry to chill in the fridge while you prepare the filling.
Step 4
For the frangipane, cream the butter and sugar for 3 minutes until soft and fluffy. Beat in the eggs, one at a time, then add the ground almonds, flour and almond extract and mix until smooth.
Step 5
Spread the frangipane over the base of the pastry case and level with a palette knife.
Step 6
For the apples, peel, core and thinly slice the apples. Starting at the edge of the tart tin and working towards the centre, lay the apple slices, overlapping, on top of the frangipane.
Step 7
Brush the apple slices with melted butter and place on the hot tray in the oven and bake for 30 mins. Reduce the oven temperature to 180°C/160°C fan/350°F/Gas 4 and bake for a further 10–15 minutes, covering loosely with foil if the apples are starting to burn.
Step 8
Remove from the oven and leave to cool.
Step 9
For the honey glaze, while the tart is still warm, heat the honey, lemon zest and lemon juice in a small pan until bubbling, then leave over a medium/high heat until reduced to a thick syrup. Pass through a sieve.
Step 10
Brush the smooth syrup over the apple slices, then turn the tart out of the tin.
