An Autumnal dessert inspired by one my favourite desserts; the Bakewell tart. This recipe takes on almondy frangipane sponge encased in a sweet, buttery pastry. The tart is then topped with sliced apples, drizzled with icing and scattered with extra almonds for good measure.
For the sweet shortcrust pastry
♥ 180g plain flour
♥ 2 tsp sugar
♥ 80g unsalted butter
♥ 2 tbsp cold water
For the Bakewell filling
♥ 120g unsalted butter
♥ 120g caster sugar
♥ 120g ground almonds
♥ One free range egg
♥ Two apples, sliced
♥ 1 tsp cinnamon
♥ 2 tsp sugar
♥ 50g flaked almonds
♥ Icing sugar to finish
Equipment; cling film, rolling pin, baking beans, saucepan, tart tin with removable base.
Preheat your oven to 180 degrees c.
Step two. Blind bake your tart for ten minutes. Set aside.
Step two. Melt the butter and sugar together in a pan on a low heat. Add in the almonds and egg until mixed. Pour into your tart case.
Step three. Arrange your apple segments and dust with cinnamon and sugar. Bake for 30-35 minutes until golden and cooked through. Allow to cool before decorating with icing sugar and flaked almonds.
ooh no not when I was just trying to get my sweet tooth under control best professional cv writers were offering treats to their most loyal customers too
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