mary berry apple frangipane tart brioche

Mary berry apple frangipane tart brioche skin#
Mary berry apple frangipane tart brioche plus#

Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds.

If the pastry is becoming too dark, place a ring of foil around the edge. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes.

OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes.

Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.

Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat.

Be sure to leave enough room between them to allow the frangipane mixture to rise. Arrange the pear halves, cut side down, attractively on the filling.

Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.

If possible, chill for a further 30 minutes.

Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep.

Leave this mixture in the fridge until required.

Process for a few seconds until well incorporated. Add the ground almonds, flour and almond extract. Scrape down the sides of the bowl with a spatula.

Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage).

Make the filling in the unwashed processor.

Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds.

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough.

Brush over the surface and sprinkle with flaked almonds.ĭust the pudding with icing sugar and serve warm. Melt the jam with 2 tbsp of water in a small pan. Arrange the sliced apples in a neat overlapping circular pattern over the top.īake the pudding in the oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed. Spoon the mixture over the brioche base and spread it to the sides. Measure the butter and sugar into a food processor and whiz until pale and fluffy.Īdd the almond extract, ground almonds, eggs and flour, then whiz again until the mixture is soft, creamy and there are no lumps. Make sure you cover the base and fill in all the gaps, but don’t overlap the slices. Slice the brioche into thin slices, about 5mm (¼in), and arrange these over the base of the dish. Preheat the oven to 200C/180C fan/gas 6 and grease the dish with butter. You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter.

Mary berry apple frangipane tart brioche skin#

2 red dessert apples, skin on, cored and thinly sliced.

Mary berry apple frangipane tart brioche plus#

175g butter, softened, plus extra for greasing.