10 April, 2020
Apple and Banana Frangipane Tart
I took this french classic and gave it a slight twist- used banana in my almond cream. Must say, it gave lovely sweet flavor especially when paired with orange and apple. It is one truly sublime little treat. You don’t have to make the pastry- shop bought works same good. I topped my tart with thinly sliced apple, but you can use whatever fruit you like- pears, apricots, peaches or plums…. Or even tinned and well drained fruits. Light flaky pastry filled with scrumptious almond cream and topped with seasonal fruit- absolute bliss!
INGREDIENTS
Shop bought short crust pastry or
TART DOUGH:
240g all-purpose flour
70g granulated sugar
1/4 teaspoon fine sea salt salt
1 teaspoon lemon zest
155g cold unsalted butter, cubed
1 large egg yolk
1 teaspoon pure vanilla extract
FRANGIPAN FILLING:
120g unsalted butter, soft room temp
120g granulated sugar or powder sugar
120g almond flour/ ground almonds
3 large free range eggs, room temperature
20g all-purpose flour
1 teaspoon vanilla extract
1/2 orange zest and little squeeze of juice
1 medium very ripe banana, mushed with fork
1 tablespoon dark rum (optional)
2 sour apples, peeled and sliced in thin strips
powdered sugar, for dusting
INSTRUCTIONS
Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed. Add the cold cubed butter and pulse repeatedly until the butter is well distributed into the flour. You shouldn’t be able to see any distinguishable pieces. Add the egg yolk and vanilla extract and pulse continuously until the dough just starts to clump together.
Note: It might appear very dry at first, but if you continue to pulse and process, it will come together. Be patient. Push together in the ball, wrap in cling film and Chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes before rolling. Roll the dough out (between pieces of parchment or wax paper to prevent sticking), carefully pick up and transfer the dough to the tart pan, using fingers to push in dough and gently shape the tart. If it cracks, just simply patch or press the pieces back together. This is a forgiving tart dough. Make sure to press dough tightly inside corners and sides..
Blind Bake the Tart Shell: preheat the oven To 190’c with a rack in the center position.
Crunch some baking paper and line the chilled tart shell, fill with baking weights, or rice. Place the tart pan in the oven and bake for 20 minutes. Remove the paper with weights, and bake uncovered for an additional 10 to 15 minutes, or until the shell is lightly golden and cooked through. Set tart pan on a wire rack to cool.
Make the Frangipane Filling: Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer). Beat over medium speed until creamy. Over low speed, add the almond flour, alternating with egg until the ingredients are incorporated evenly then mashed banana. Add the flour and mix to combine. Add the vanilla extract, orange zest and tbsp juice, and rum (if using) and mix until just combined. Use right away if the other tart components are ready, or transfer to a container and refrigerate until ready to use.
Assemble the Tart: Place the tart pan on a baking sheet. Fill the pre-baked tart shell with the frangipane filling and spread into an even layer with an offset spatula. Arrange sliced apples (or any other fruit if usung) on top.
Bake at 190’C for 40 to 55 minutes, or until the frangipane has risen substantially around the apples and is deep golden brown in color.
Transfer the tart on to a rack to cool down to room temperature. Using sharp knife trim pastry from the top of tin before removing the sides of the tart pan.
Before serving, dust lightly with powdered sugar.
