Apple Frangipane Tart:
Serves 8
Prep 15 minutes (plus cooling time)
Ingredient
2 sheet frozen shortcrust pastry, partially thawed
100g butter, softened
½ cup caster sugar
2 eggs
1 cup almond meal
2 small golden delicious apples, peeled, cored, quartered
thinly sliced.
Extra 10g butter, melted
Icing sugar mixture, for dusting
1. Preheat
oven to 200°C/180°C fan-forced. Line and 2.5cm-deep, 11cm *34cm loose based
rectangular fluted tart pan with pastry. Trim edges, prick base all over with a
fork. Place on a baking tray. Line pastry with baking paper. Fill with pastry
weights or uncooked rice.
2. Bake
for 10 min. Remove weights or rice and paper. Bake for another 10 min or until
pastry is golden.
3. Meanwhile
using an electric mixer, beat butter and sugar until light and fluffy. And
eggs, 1 at a time, beating until just combined. Stir in almond and flour. Spoon
almond mixture into pastry case. Level top, overlapping slice slightly. Drizzle
melted butter over apple.
4. Bake
tart for 35 min or until golden. Cool in pan. Serve dusted with icing sugar.
Nutrition;
(pre serve)1924kj;
·
Fat
29.8g
·
Sat Fat
12.6g
·
Protein
7g
·
Carb
41.2g
·
Fiber
2.4mg
·
Chol
93mg
·
Sodium
361mg