Apple And Blackberry Frangipane Tart Recipe

• 250 gm Fresh or possibly frzn shortcrust pastry, defrosted if frzn (8oz)
• 125 gm Butter, slightly softened (4oz)
• 125 gm Caster sugar, (4oz)
• 2 med Size Large eggs, beaten
• 1 tsp Vanilla essence
• 1 x 100 gram pac grnd almonds
• 250 gm Frzn apple and blackberry, defrosted (8oz)
• 2 Tbsp. Apricot jam, sieved

1. Roll out the pastry on a lightly floured surface to a circle big sufficient to line a 23cm (9 inch) fluted flan tin.
2. Trim the edges, cover and refrigeratefor20 min.
3. Preheat the oven to 190 C, 375 F, Gas Mark 5.
4. Lightly prick the pastry case base with a fork and line with a circle of greaseproof paper.
5. Fill with ceramic baking beans or possibly dry pasta.
6. Bake in the preheated oven for 10 min, remove the baking beans and paper and return the pastry case to the oven for a further 5 min.
7. Allow to cold slightly.
8. Increase the oven temperature to 220 C, 425 F, Gas Mark 7.
9. Cream the butter and sugar together in a mixing bowl.
10. Add in the Large eggs gradually whisking or possibly beating well after each addition.
11. Add in the vanilla essence.
12. Stir in the grnd almonds, then spread the mix proportionately over the base of the pastry case.
13. Arrange the apple and blackberries on the frangipane.
14. Bake in the preheated oven for 15 min then reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
15. Bake for a further 20-25 min till the frangipane mix is risen, golden and hard to touch.
16. Cover with foil if over browns during cooking.
17. Gently heat the apricot jam then brush over the tart whilst still hot.
18. Notes Serve the tart hot with thick double cream, creme fraiche, creme anglaise or possibly vanilla ice cream.
19. NOTES : A delicious tart with heat in the mouth frangipane and autumnul fruits.

shortcrust pastry, butter, sugar, eggs, vanilla, almonds, apple, apricot jam

Taken from cookeatshare.com/recipes/apple-and-blackberry-frangipane-tart-66041 (may not work)