I guess this is a crumble come tart come pie. I love crumble, but wanted to add another dimension to it. This tart has got several layers, which means several steps,but the pastry and frangipane can be made in advance and kept in the fridge for a few days.I served this with a scoop of double honey ice cream, try it with custard, but it’s enough on its own, hot or cold.
Turn the oven to 350
What you’ll need:
For the pastry;
16 oz all purpose flour
8 oz cold unsalted butter, but into small cubes
1 large egg yolk, beaten
Pinch of salt
Or you could use store bought pastry, but this is so super easy, give it a go!!
Put the flour into a bowl, and sprinkle in the salt. Using your fingers, yes fingers, this can be done in a food processor, but don’t over process and make the butter pieces vanish. OK, working fast, rub the butter into the flour, until they come together to form pea size lumps.
Add the egg yolk and mix in with a knife.
Squeeze the pastry together, if it stays together form into a large ball. If it doesn’t add a little cold water and mix through. perform the squeeze test again, if it doesn’t stay together add a little more water.
You want the pastry to come together with as little water as possible. The more water in the pastry the longer it’ll take to brown and it could begin to steam and be soggy.
Once the pastry has come together, flatten into a disk and chill in the fridge for 20 minutes.
OK on to the frangipane! Frangipane, you question,for anyone not sure what it is, is almond sponge like tastiness. It’s the stuff you find on a cherry bakewell, the stuff between the fruit and the pastry. I usually make double or triple the amount as it can be refrigerated,properly, for weeks or chucked in the freezer and forgotten about for a few months.
What you’ll need;
4 oz almond paste
2 1/2 oz granulated sugar
4 oz unsalted butter, softened
Zest of 1/2 lemon, grated
3/4 teaspoon vanilla extract
1 1/4 oz all purp flour
1/4 teaspoon baking powder
In a bowl beat the almond paste, sugar and 1 egg in a mixer until smooth. It’s really important to get this smooth before adding the other egg. It’s much harder to get the lumps out. Your kitchen will smell heavenly.
Add in the butter, lemon zest & vanilla, beat until smooth again, then add in the last egg. Scrap down the sides of the bowl and keep beating until all Incorporated.
Combine the flour with the baking powder and mix in on a low speed until the mix has been absorbed. Don’t over beat the batter after adding the flour or you’ll have tough frangipane.
OK put this to one side and grab your pastry and pie tin. I used a standard 8 inch diameter and about 2 inches deep.
Roll your pastry out on a lightly floured surface, always roll from the centre and turn often to reduce sticking. If it does stick run a knife between the surface and the pastry and throw down a little more flour.
Once it is big enough to fit you pie tin, with a little over hang. Roll it onto your pin and unroll it into your tin. I re chill the pastry for 15- 20 mins, just to let it rest. I bake my pastry blind until it is lightly golden. Get a piece of parchment and make it into a circle large enough
to go up the sides of you tin and then fill with baking beans. If you don’t have baking beans you could fill it with any dried beans or rice. Baking blind will stop the pastry from rising up in the oven and creating steam pockets, reduce shrinkage and make sure the bottom of the finished pie is crisp, no soggy bottoms.
So that’s in the oven now, time for a drink…oh wait make the crumble and then fix yourself a cocktail.
4 oz all purp flour
4 oz vanilla sugar
3 oz unsalted butter
2 oz ameretti biscuits, crushed up.
I make this same way as I do pastry, but feel free to blitz it all together in a food processor. Just don’t over process or you’ll end up with a paste. I mix through the crushed biscuits at the end.
Check your crust. If ready take out of oven and set aside to cool. Remove paper and beans.
All that’s left to do is peel core and slice 2 1/2 pounds of apples. I get two different types of apples for flavour and texture layering. Use a granny smith and a golden delicious, or any type that takes your fancy.
It all comes gloriously together.
Spread the frangipane into the bottom of the pie crust, the layer on the apples until the are all on there.
Spoon the crumble around the edges and bake until apples are tender and crumble is crisp. The franginape cooks similarly to a cake, it rises and
becomes a little sponge like.
The pie will take about 40 minutes to bake. Once out I melt a little apricot jam to glaze to apples with, then It’s devoured and all thats’ left of my hard work are happy memories and full bellies, but what more thanks does a baker want?