Saturday, 23 March 2013

Easter Recipe Special

Apple Frangipane Tart:

Serves 8
Prep 15 minutes (plus cooling time)


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.
(pre serve)1924kj;
·         Fat            29.8g
·         Sat Fat      12.6g
·         Protein           7g
·         Carb          41.2g
·         Fiber         2.4mg
·         Chol          93mg
·         Sodium     361mg

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