1 x 9.5 inch push up flan ring (fluted edges), chopping board, weighing scales, knife, zester or grater, mixing machine, measuring jug, rolling pin, sieve, mixing bowl, large spoon, step palette knife, baking tray, grease proof paper and dusting flour.
250g butter, 500g plain flour, 175g icing sugar, 1 lemon zest, 1 vanilla pod, 1 large egg
Weigh all ingredients then cut the butter in to dice and add to the mixing machine.
Sieve the icing sugar in a mixing bowl then add to the butter, mix slowly to start then on full speed for 30 seconds.
Clean the sides down and repeat the process a few more times until it is totally incorporated.
Cut the vanilla pod in half lengthways, scrape the insides out and then add it to the butter mix.
Add the sifted flour and the lemon zest and mix again.
Crack the egg into a small bowl and add to the mixture and blend until it forms together. If it is to dry then crack another egg, whisk it then add it a little at a time until it takes on a smooth texture, you may only need an extra half an egg.
Remove from the machine and mix on a table to form a ball and add a dusting of flour if it is too wet, flatten it, wrap it in cling film and rest it in the fridge for 30 minutes.
After resting the pastry, remove the film then place the paste on a floured table and roll it out evenly to the desired shape.
Roll it back on to the rolling pin and then unroll it over the flan ring and push in to the corners, trim off the excess overlap and keep to one side.
Place the pastry in the fridge for a further 20 minutes, cut some baking paper to size then place in the middle of the pastry with baking beans.
Cook at 160 C / 320 F / gas 2-3 for 20-25 minutes, when cooked check for cracks and fill in with the spare pastry you kept to one side.
Frangipane Ingredients (almond cream)
To make this part of the recipe you can use the utensils from the above recipe :
8oz / 250g Butter (softened)
8oz / 250g Caster Sugar
8oz / 250g Ground Almonds
3 whole eggs
50g Plain Flour or SR Flour
Have your mixing machine at the ready.
Weigh and cut the butter into small pieces and place in the machine bowl with the sugar then place on the machine with the beater attachment and mix slowly. Speed up once the butter has softened and beat on full power for 2-3 minutes.
Stop the machine and scrap the mix from the sides of the bowl. Carefully crack your eggs 1 at a time into the bowl and mix for 30 seconds on full power then repeat until all eggs have been used and take care not to get any shell into the mix.
Zest and juice the lemon then add to above, add in the almonds and mix on full power for 1 - 2 minutes, scrape down the bowl and add the flour and mix slowly.
(Remember, if you use self raising flour the mix will rise slightly more in the oven)
Chill the mixture in the fridge for an hour before use and can be stored for up to 3 days.
Making the Tart
Once the mix has been chilled, spread it into the cooled tart case but leave space at the top to allow for the apple, pear or fruit of choice.
Wash the apples and cut into ¼’s , cut out the seeds and slice thinly.
Arrange the apples on top of the frangipane, dust with icing sugar and place into the oven on a baking tray and bake at 150*c / 302*f / gas mark 2 for 25 - 30 minutes,
(allow another 5 minutes at the end in needed).
It's best served warm with either cream, ice cream or a lovely thick vanilla custard.