Tarta di Mele e Mandorle
Serves 8 People
Ingredients:
Sweet Pastry:
- 350 g Unbleached White Flour
- 175 g Butter, unsalted
- 80 g Icing Sugar
- 2 Eggs
- 1 Lemon, Zest
Frangipane:
- 120 g Butter, unsalted
- 120 g Caster Sugar
- 120 g Almonds, ground
- 2 Eggs, large
- 1 tbsp Flour
- 2 Apples, large, crisp
- Cinnamon, ground, large pinch
- Brown Sugar
Method:
- For the pastry, put the flour, butter, lemon zest and sugar in a large bowl
- Work the mixture with fingertips until it reaches a sandy consistency
- Add an egg and bind the mixture; if more binding is necessary add another egg or a drop of water
- Form into a smooth ball, working the pastry as little as possible
- Flatten the dough on a pate and place in refrigerator
- Peel and dice the apples. Sprinkle with cinnamon, brown sugar and the juice of lemon
- Line a 10 inch/25 cm tart pan with the pastry and prick with a fork
- Spread the apples evenly over the pastry
- To make the frangipane cream the butter and sugar in a bowl, gradually add the eggs and finally blend in the ground almonds and flour
- Cover the apples with the frangipane mix and top with flaked almonds and a little brown sugar
- It is best to spread the frangipane when it has just been made as it will spread more easily
- Bake at 180°C for 45-50 minutes and until golden brown
- Allow to cool and serve