麻豆约拍

Candied Apple and Hazelnut Frangipane Tart

Pastry

150g plain flour

75g butter

50g castor sugar

1 egg

Method

Rub the flour and butter until the mixture resembles fine crumbs. Mix in the sugar and bind with the egg.

Wrap in cling and chill for 20 minutes.

Roll out and line a tart tin with the pastry.

Candied Apples

4 eating apples

100g castor sugar

100ml water

Method

Splash of calvados or brandy ( optional)

Peel, core and chop apples.

Cook the sugar to a caramel in a frying pan and then add the water and calvados. Cook to a thick syrup and add the apples. Cook until just soft.

Cool.

Hazelnut Frangipane

125g soft butter

125g castor sugar

2 eggs

100g ground hazelnuts

60g plain flour

Method

Beat the sugar and butter until pale and fluffy.

Add the eggs one at a time and then mix in the hazelnuts and flour.

Set oven to 160oc.

Spoon half the frangipane into the pastry case and smooth over. Top with the apples ( fold the excess juice into whipped cream to serve)

Spoon over the remaining frangipane.

Quarter, core and finely slice an apple and poke into the frangipane.

Bake for about 30 minutes or until firm and an inserted skewer comes out clean.