Apple & Cinnamon Frangipani Tart
This Apple & Cinnamon Frangipani Tart is one of those wonderfully easy desserts that looks seriously impressive when it comes out of the oven.
Crisp, golden pastry is topped with a creamy almond frangipane and layers of thinly sliced apple, finished with warming cinnamon and a glossy honey glaze.
Apples provide fibre and protective plant compounds, while ground almonds add healthy fats, vitamin E, magnesium and a little protein, helping to make this a more satisfying dessert.
Cinnamon brings its own antioxidant-rich plant compounds as well as a natural warmth that works beautifully with the sweet-tart apples.
Best of all, using ready-made gluten-free puff pastry keeps preparation incredibly simple, perfect for entertaining when you want something show-stopping without spending hours in the kitchen.
INGREDIENTS
For the frangipani
1 cup ground almonds
½ cup golden caster sugar
1 tbsp gluten-free plain flour
½ cup butter, at room temperature
2 eggs
1 tsp vanilla extract
For the tarts & topping
2 packets gluten-free frozen puff pastry, defrosted
6–8 red apples, depending on size (I use a mixture of Pink Lady and crisp English apples for a lovely balance of tartness and sweetness)
½ cup golden caster sugar
2 tsp ground cinnamon
100g cold butter, diced
For the glaze
2 tbsp runny honey
2 tbsp water
Makes 2 tarts, serving approximately 12. Halve the quantities to make 1 tart, serving 6.
METHOD
Preheat the oven to 200c and line two baking trays with baking parchment.
Make the frangipani. Using an electric whisk, combine the ground almonds, gluten-free flour and sugar. Add the softened butter and whisk until combined. Add the eggs and vanilla extract and continue whisking until smooth and creamy.
Prepare the pastry. Lay one sheet of pastry onto each lined baking tray. Divide the frangipani equally between the two sheets and spread into an even layer using a palette knife, leaving a 1.5–2cm border around the edge.
Place the prepared pastry in the fridge to chill while you prepare the apples.
Prepare the apples. Wash and quarter the apples and remove the cores. Slice them thinly and evenly, leaving the skin on for colour, fibre and texture.
Remove the pastry from the fridge and arrange the apple slices over the frangipani, slightly overlapping them as you go.
Combine the golden caster sugar and cinnamon in a small bowl, then sprinkle evenly over the apples. Dot the diced cold butter over the top.
Bake for 20-25 minutes, or until the apples are tender, the pastry is puffed and golden and the base is cooked through.
Make the glaze. While the tarts are baking, place the honey and water in a small saucepan. Bring to a gentle bubble and cook briefly until slightly reduced and syrupy.
Remove the tarts from the oven and, while still warm, brush the apples generously with the honey glaze.
Allow to cool slightly and serve warm or at room temperature, either as it is or with vanilla ice cream or a spoonful of cream.
