Apple and ginger frangipane tart recipe
Created by The Tesco Recipes team
We’ve taken a simple apple tart, made with ready-rolled pastry, and given it a little glow-up with fresh ginger and a homemade frangipane base. The sweet heat pairs really well with the fruit (use whichever British apple varieties you like). Serve it warm with ginger cream for a Sunday lunch pud, or let it cool and enjoy a slice at teatime.
See method- Serves 12
- Takes 1 hr 40 mins plus chilling and cooling
- 519 calories / serving
- Freezable
- Vegetarian
Ingredients
- plain flour, for dusting
- 320g pack ready-rolled shortcrust pastry
- 5 British apples, 4 peeled, cored and cut into 1.5cm chunks; 1 cored and sliced into thin wedges
- 2 tbsp caster sugar
- 2cm piece fresh ginger, peeled and grated
- 165g butter, at room temperature
- 165g icing sugar, plus 1 tbsp and extra for dusting
- 3 large eggs
- 165g ground almonds
- 3 tbsp cornflour
- 20g hazelnuts, chopped
- 300ml pot whipping cream
- 50g crystallised ginger, chopped
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Shop ingredientsEach serving contains
- Energy
- 2160kJ 519.0kcal
- Fat
- 36g
- Saturates
- 16g
- Salt
- 0.2g
- Sugars
- 27g
of the Reference intake
Carbohydrate 39.1gProtein 8.2gFibre 2.8g
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Method
- Lightly dust a work surface with flour and roll out the pastry until large enough to fit a 25cm loose-bottomed fluted tart tin. Fit the pastry in the tin, cutting away any excess pastry. Chill in the fridge for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C; put a baking tray in to heat up.
- Meanwhile, place the apple chunks, caster sugar, ginger and 2 tbsp water in a saucepan over a low-medium heat. Cover and cook for 20 mins, stirring regularly, until the apples are tender but still holding their shape and lightly caramelised. Transfer to a bowl and set aside.
- Beat the butter with the icing sugar in a stand mixer or using an electric whisk for 1 min until combined. Add the eggs one at a time, beating in between each addition. Fold in the almonds and cornflour until mixed through.
- Remove the pastry tin from the fridge and spread the apple chunks over the base. Spoon over the frangipane mixture, spreading to the edges. Arrange the sliced apples, slightly overlapping, on top and scatter with the hazelnuts. Slide the tin onto the preheated tray and bake for 1 hr until golden and risen. Cool slightly on a wire rack.
- Whisk the cream with 1 tbsp icing sugar until soft peaks just form. Fold the crystallised ginger through. Dust the warm tart with a little icing sugar and serve with a dollop of the ginger cream on the side.
- Tip: Keep for 3 days in an airtight container or freeze, wrapped well.
- See more Fruit recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- We recommend this recipe for a special occasion or treat, as part of a balanced diet
