Milk Chocolate Apple Frangipane Tart

Styled on the classic English Bakewell Tart, this apple and almond tart is all in one, best served warm from the skillet with Chantilly cream.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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INGREDIENTS

Tart lining – sweet pastry:

  • 80g butter
  • 45g icing sugar (sieved)
  • 25g egg (1/2 large egg)
  • 125g cake flour
  • 1 pinch salt

Chocolate frangipane:

  • 100g castor sugar
  • 100g butter
  • 150g eggs (3 large eggs)
  • 40g flour
  • 200g LINDT EXCELLENCE Extra Creamy (chopped fine)
  • 100g ground almonds

Cinnamon Apples:

  • 2 Granny Smith apples
  • 25g castor sugar
  • 1g cinnamon powder
  • 10g lemon juice

METHOD

Tart lining – sweet pastry:

Combine all ingredients in one to form a soft dough. Wrap and allow to chill in the fridge for one hour. Then roll to 5mm thickness and line a Le Creuset 16cm Signature Skillet, trimming off the edges neatly and level with the rim of the skillet.

Chocolate Frangipane:

Place all the ingredients, except the chocolate, into a bowl and beat until smooth. Then add in the chopped milk chocolate pieces. Place in the fridge to set slightly.

Cinnamon Apples:

Peel and core two medium Granny Smith apples. Cut into segments of eight and then toss in the sugar, cinnamon powder and a squeeze of lemon juice – set aside.

Assembly of the tart:

Spread the chocolate frangipane mixture evenly over the raw sweet pastry. Then place the apple wedges roughly over the top. Bake at 160°C for 25 minutes or until golden brown and the apples are cooked. Allow to cool at room temperature and then serve immediately with Chantilly cream.

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