The Pie Room chef Calum Franklin’s glazed apple tart is
a winter winner
For the frangipane
70g butter, softened
70g caster sugar
1/2 vanilla pod, deseeded, seeds retained
2 medium eggs
70g ground almonds
For the tart
300g puff pastry, see page 63 in my book, The Pie Room, or shop-bought
20g caster sugar
80g unsalted butter, softened
6-8 Pink Lady or Granny Smith apples
20g icing sugar
1. To make the frangipane, beat the butter, sugar and vanilla seeds until the butter has turned pale and creamy. Add one egg at a time, whisking until it is fully incorporated before adding the next, then use a large metal spoon to fold in the almonds until well mixed.
2. Line a baking tray with parchment paper. On a floured surface, roll out the pastry into a large circle 5mm thick. Slide the pastry on to the baking tray and rest in the fridge for 15 mins. Once rested, trim into a neat circle 24cm
in diameter and return to
3. Once chilled, remove the pastry from the fridge and preheat the oven to 200C (fan 185C). With the pastry still on the baking tray, and leaving a border of 2cm around the edge, spread the frangipane evenly across the pastry.
4. Using a pastry brush, mix the caster sugar and butter to make a paste.
5. Peel and core the apples. Using a mandoline, slice 2mm thick. Take just over a quarter of the slices and fan them out in a circle around the edge, keeping in line with the edge of the frangipane. Brush the apples with some of the butter mixture then continue layering the slices and brushing in concentric circles until the pastry is covered. Make sure the top layer of apple is
6. Bake for 30 minutes or until the apples start to caramelise and the pastry begins to crisp.
7. Remove the tray from the oven. Using a sieve, dust the tart with the icing sugar then lay another sheet of parchment paper over the top of the apples. Take a second baking tray and lay it on top of that parchment paper. Using oven gloves flip the tart over so the apples are now facing downward on the new tray. Lightly press down on the top tray then remove it and the original parchment paper. Bake for a further 20 minutes.
8. Place a serving plate on top of the pastry and flip the tart again. Check the apples are evenly caramelised. If it needs longer, flip the tart back again and bake for a further 10 minutes. Serve warm with spoonfuls of clotted cream.