Apple and Blackberry Frangipane Tart

Name: Apple and Blackberry Frangipane Tart
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Ingredients: 375g Shortcrust pastry; 175 g Butter; 200 g Caster sugar; 4 Medium eggs; 75 g Self-raising flour; 200 g Almond flour; Almond extract; 2 tbsp Milk; 4-6 tbsp Blackberry jam; 40 g Butter; 25 g Caster sugar; 3 Small apples; 150 g Blackberries

This wee recipe doesn't get the credit it deserves. Delicious buttery and crumbly short crust pastry that just melts in your mouth. Along with a light, springy frangipane sponge. The jam, apples and blackberries cut through it so well, but you could use whatever jam and fruit you desire. This paired with a big dollop of fresh cream is hard to look past. I guarantee you'll love it, and if I can't sell it to you my Granda definitely will in the video!

Prep

45m

Cook

35m

Total

1h 20m

Apple and Blackberry Frangipane Tart

This wee recipe doesn't get the credit it deserves. Delicious buttery and crumbly short crust pastry that just melts in your mouth. Along with a light, springy frangipane sponge. The jam, apples and blackberries cut through it so well, but you could use whatever jam and fruit you desire. This paired with a big dollop of fresh cream is hard to look past. I guarantee you'll love it, and if I can't sell it to you my Granda definitely will in the video!

Prep

45m

Cook

35m

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Get your pastry out onto a lightly floured surface and roll into an rectangle about 25x35cm. Now roll it onto your rolling pin and back out onto your greased and lined 20x30cm baking tray. Gently feed the pastry into the sides and edges of your tin. Trim any excess off with a knife, patching any wee rips or tears with this. Prick the pastry all over with a fork and place a piece of greaseproof paper on top. Evenly scatter your baking beans over this.

For

375g

Shortcrust pastry, the recipe is here on the App

Frangipane sponge

175

Butter, softened