As I was buying my coffee the other morning I noticed the most delicious looking tart on the counter. Although I resisted the temptation to have a piece (as I admit that tart is not the most nutritious breakfast), I was determined to hunt down the recipe and recreate it myself. I cheated a little bit and bought a pack of ready-rolled dessert short crust pastry (which I have to add is possibly the best baking invention EVER and saves a lot of time and hassle) and used Lorraine Pascale’s almond frangipane recipe for the filling. Then I added chopped apples and blackberries and scattered flaked almonds over the top. Serve either hot of cold with some vanilla mascarpone cream.
Here’s how (serves 8-10):
- 375g pack of ready-rolled short crust pastry
- 100g butter
- 100g caster sugar
- 100g ground almonds
- 3 tbsp plain flour
- 1 large egg
- 2 Granny Smith apples, peeled, chopped and cored
- 100g blackberries
- handful of toasted flaked almonds
- icing sugar to dust
Pre-heat the oven to 180C (160C fan oven). Roll out the pastry and use it to line a 10x34cm fluted loose-bottomed flan tin. Use a wooden spoon to ease the pastry into the flutes and chill in the fridge. To make the almond frangipane filling cream together the butter and sugar. Then add the egg, flour and almonds. Spoon into the flan tin and spread out evenly. Arrange the apples and blackberries in the almond frangipane and scatter with almond flakes. Bake for 35-45 minutes until golden and nice puffed up. Leave to cool and little and dust with icing sugar.