This was inspired by an apple frangipane tart I had in a restaurant a while ago. Almonds are almost the main ingredient – so this almost counts as a high protein treat – perfect for recovery after a long cycle! At least that is how I justified eating a quarter of the cake on Sunday! 🙂
It is actually really easy to make, but is easily the kind of thing you could serve at a dinner party…
- Preheat oven to 180C and grease a 20cm tin
- Roll out pastry on a lightly floured surface (I like to get it as thin as possible) then lightly press the pastry into the tin, trimming the edges.
- Prick the base of the tart in several areas with a fork and then line with greaseproof paper, fill with baking beans and cook in the oven for ten minutes.
- Remove the paper and beans, brush the pastry with a little of the beaten egg and return to the oven for a further 7-8 minutes, taking care that the pastry doesn’t burn – the idea is that it is cooked (so it will become crispy) but not too browned.
- Cream together the butter and sugar and then mix in the ground almonds, beaten eggs, vanilla essence and lemon zest.
- Spoon the mixture into the pastry shell and then cover with the sliced apples and halved cherries.
- Brush the whole tart with the apricot jam (this is easier if the jam is slightly melted either in a microwave or on the hob)
- Bake for about 40-45 minutes, checking after 30 minutes that it isn’t getting too brown.
- Leave in the tin to cool for about 10 minutes and then turn onto a wire rack before serving with the remaining halved cherries and cream or ice-cream and… ENJOY 🙂
Tea and cake in the garden was just what we wanted after our morning cycle and within a matter of minutes, very little was left!