Recipe: Spiced Apple Frangipane Tartlet
This tart is a twist on the classic French frangipane, substituting raspberries for spiced apples, making it the perfect autumnal dessert offering.
“This tart is nice and moist, the almonds help hold the moisture in the tart and works great as a plated dessert or free-standing with a coffee in a café,” says Pallas Foods pastry chef, Matthew Matthews.
The addition of the isomalt sugar will not only be a cost-effective way to garnish the tart, but also adds an element of theatrics to the dish that your customers will love.
For the spiced frangipane
- 150g butter (DY425)
- 150g caster sugar (Z494019)
- 3 medium eggs (EG211)
- 50g self-raising flour (490050)
- 150g ground almonds (NU103)
- 1tsp ground mixed spice
- 1tsp vanilla extract with seed (T964)
- 1 sweet pastry shell (PS608)
- Apple pie and tart filling (T139)
- 3 mini apples in light syrup (FR345)
- 1 tbsp Apricot nappage glaze (490814)
- Dulce de leche caramel (DT693)
- Salted caramel ice-cream (IC315Z)
- Isomalt (490979)
- Biscuit crumb (490231)
- Beat the butter and sugar together until soft and fluffy.
- Add eggs one at a time along with vanilla, continuously mixing.
- Fold in the flour, ground almonds and spice.
- Pipe light layer of diced apple into the base of the shell.
- Pipe frangipane on top – smooth out with pallet knife. Chill in the fridge for 20 mins.
- Place 3 mini apples on top.
- Bake at 170C in the oven for 15- 20 minutes.
- Allow to cool. Glaze with apricot glaze.
- Arrange a caramel strip on plate.
- Place tart slightly to the left.
- Put ice-cream scoop sitting on biscuit crumb (To hold ice-cream in place).
- Place Isomalt garnish stuck in ice-cream overlapping on the tart.
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