250 g Fresh or frozen shortcrust
-pastry; defrosted if frozen
; (8oz)
125 g Butter; slightly softened
; (4oz)
125 g Caster sugar; (4oz)
2 md Size eggs; beaten
1 ts Vanilla essence
1 100 gram pac ground almonds
250 g Frozen apple and blackberry;
-defrosted (8oz)
2 tb Apricot jam; sieved
Roll out the pastry on a lightly floured surface to a circle big
enough to line a 23cm (9 inch) fluted flan tin. Trim the edges, cover
and chill for
20 minutes.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Lightly prick the pastry case base with a fork and line with a circle
of greaseproof paper. Fill with ceramic baking beans or dried pasta.
Bake in the preheated oven for 10 minutes, remove the baking beans and
paper and return the pastry case to the oven for a further 5 minutes.
Allow to cool slightly.
Increase the oven temperature to 220 C, 425 F, Gas Mark 7.
Cream the butter and sugar together in a mixing bowl. Add the eggs
gradually whisking or beating well after each addition. Add the
vanilla essence.
Stir in the ground almonds, then spread the mixture evenly over the
base of the pastry case.
Arrange the apple and blackberries on the frangipane. Bake in the
preheated oven for 15 minutes then reduce the oven temperature to 180
C, 350 F, Gas Mark 4.
Bake for a further 20-25 minutes until the frangipane mixture is
risen, golden brown and firm to touch. Cover with foil if over browns
during cooking.
Gently heat the apricot jam then brush over the tart whilst still
warm.
Notes Serve the tart warm with thick double cream, creme fraiche,
creme anglaise or vanilla ice cream.
Yields
6 servings
