Wednesday, June 15, 2011

Walnut Frangipane Tart with Apple and Fudge – when ingredients rebel...

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Yesterday, I bought some Bramley apples. They had “apple pie” written all over them - or so I thought.  Somehow a stray bag of fudge ended up among my shopping. I didn’t spot this stowaway until it had been through the checkout and all the way home.
 
Hey Apple! We've got a better plan...

On the journey, these ingredients conspired and by the time they were unpacked, the apples refused to be mere apple pie. They recruited the fudge and a bag of walnuts that needed using up, (remember War On Waste?), then staged a revolution.
I gave in and packed the apples and fudge into a crumbly sweet pastry shell, then topped the lot with a walnut frangipane. OMG! I’m glad I listened to those apples. They were so right!
It's a conspiracy!
For one large delicious tart you will need...
Sweet Pastry
150g butter
50g caster sugar
1 egg, beaten
½ teaspoon vanilla essence
225g plain flour

1          For the pastry: In a large bowl or stand mixer, beat together the butter and sugar until fluffy and pale in colour. Now add the flour to the creamed sugar/butter mixture, beating until it resembles fine breadcrumbs. Mix together the egg and vanilla essence and add a little at a time, until the mixture comes together in a soft paste. You may not need to use all of the egg. Cover and chill for at least 30 minutes in the fridge (or overnight if possible).
2          Remove the pastry from the fridge and place on a lightly floured surface or on a large sheet of non-stick baking parchment. Roll the pastry out, making sure to roll in one direction, turning the pastry a quarter at a time to keep it spreading out evenly to a thickness of about 3mm (about the thickness of a euro coin).  If you roll in both directions you can end up stretching the pastry which will shrink back in the oven. Use to line a 23cm (9 inch) tart tin. Press gently into place, then run the rolling pin over the top – this neatly removes any pastry overhang. Return the pastry to the fridge to rest while you pre-heat the oven to 170°C.

Apple and Fudge filling
1 - 2 Bramley apples, or your favourite apple (yielding about 250g of fruit when prepared)
150g vanilla fudge, finely chopped (or 12 tablespoons of fleur de sel caramel sauce)

3          Peel the apples and cut into 1cm cubes. Place the apple cubes in a bowl of cold water to which you’ve added a squeeze of lemon juice to stop them turning brown, or if using the fleur de sel caramel sauce pour over the apple cubes and set aside until ready to use.
Walnut Frangipane
100g butter
100g caster sugar
3 medium eggs, beaten
100g walnuts, ground
100g plain flour
1 teaspoon baking powder

4          Make the frangipane filling: Place the butter and sugar in a mixing bowl or stand mixer and beat together until pale and fluffy. Add the beaten egg, a little at a time, mixing well between additions. When all the beaten egg has been added, sprinkle in the ground walnuts, flour and baking powder, and mix well until all the ingredients have been combined.
5          Remove the chilled tart shell from the fridge. Dry the apple cubes in a clean teacloth and arrange evenly in the pastry shell, leaving a margin of about 1cm around the edge .  Sprinkle the chopped fudge over the apple (or if using the fleur de sel caramel sauce simply spoon the apple/caramel mixture into the shell). Now spoon the walnut frangipane filling over this, levelling it out with the back of the spoon or a spatula, right to the edge of the pastry.
6          Place in the oven and bake for 30-35 minutes or until the filling is golden brown and risen and springs back when pressed lightly with your finger. Leave to cool, then remove from the baking tin. Dust with icing sugar before serving with a swirl of whipped cream.

Couldn't resist an extra hit of caramel
There are some apples left over from that batch. With such ambition and creativity, who knows what they’ll become! J
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26 comments:

Jess said...

Your "revolution" turned into a quite a stunning dessert! It looks amazing! :)

Three-Cookies said...

Nice upgrade, sometimes apples can be quite smart. Its good you gave them a chance

michelangelo in the kitchen said...

What a delicious looking tart! This must taste exquisite! I particularly like the walnut frangipane. i want to try this for my next dessert. Thanks for this magical food idea!

Absurd Baker said...

I love everything about this tart. So much that I would even break my diet for it. This is beyond tempting!!!!

Kate@Diethood said...

WOW, what a delicious tart! I want to taste it!! :)

Spicie Foodie said...

Yum, yum, yum! Boy were those apples right, good thing you listened to them :)

Dee Dee's Delights said...

MMMM I am definally stumbling and pinning this!

Manu said...

Oh what a magnificent tart you made! I am so happy that the apples rebelled or we wouldn't have this fantastic recipe published here!!! :-) hehehehe

Sarah said...

Oh those apples are so darn smart- looks wonderful!

Jill@MadAboutMacarons said...

I adore how you introduced the apples and that fudge. Too funny. What a stunning recipe and lovely touch with a walnut frangipane. Fabulously clever apples you have in Ireland. :-)

Joy said...

The tart looks wonderful.

tiffkey said...

My mouth started to water just reading the TITLE of this post! This dessert is seriously mind-blowing! :D
..

Giulietta@Alterkitchen said...

Oh my God! This cake looks absolutely amazing!!!!
I want a slice... NOW! :)
Fantastic the combination between apples and fudge!

Lizzy said...

LOL, glad I'm not the only one with stowaway ingredients!!!! You certainly did it justice in this extraordinary recipe...it's absolutely stunning!

Parsley Sage said...

Amazing! Your food can revolt as much as they want if they're going to inspire treats like this tart! Well done :)

Kate from Scratch said...

This looks absolutely amazing. Those apples were absolutely right! Thanks you for letting them reach their full potential because this is stunning.

Meagan @ Scarletta said...

Oh my - this looks absolutely amazing. And your photography is amazing!!! Nicely done, Hester!

Gourmantine said...

Hester, what a beautiful creation. It has everything: apples, fudge and even cream on top! I'm sure that fudge was meant to end up in your shopping bag :)

Mother Rimmy said...

I'm so glad your apples talked to the caramels! What a cute blog post, and the tart? Amazing!

The Harried Cook said...

Loved reading this post, and drooling over that gorgeous tart! The flavors sound incredible! :) I loved visiting your site and I will be back :) Thanks for stopping by my site, and entering the giveaway! Nice to 'meet' you :)

Russell at Chasing Delicious said...

This recipe looks scrumptious! And such a great post. I can't wait to try this.

Ruth said...

Oh my goodness - this recipe is killing me! It look soooo good! All the nice things in the world in one dish!

Butrcreamblondi said...

This tart looks wonderful, especially the walnut frangipane!

patissierement-votre said...

A recipe to try very soon :)

a Palate and a Passport said...

Had to bite my finger when I saw caramel and apple, as these are a delicious combination in your lovely looking dessert.

Mother Rimmy said...

Just love your pictures! I don't dare show these to my husband. He'll expect the same from me. :)