One of my favourite desserts is apple strudel with vanilla ice-cream and some whipped cream. You can wake me up for that at night!
Another thing I completely adore is frangipane. Here in Belgium we buy “koffiekoeken” at the baker store. Koffiekoeken are sweet buns filled with all kind of stuff… chocolate, pudding, raisins and of course frangipane.
So why not bring all those good things together I thought and I made this incredible apple frangipane raisin tart.
It felt a little decadent eating this luscious dessert on a lazy Sunday afternoon for no specific reasons what so ever.
The only thing I have to say in my defence is that the combo is so great you are doing yourself wrong not baking one of these!
The buttery sweetness of the pastry, the crispness of the apples, the wonderful smell of the frangipane and that accompanied with the creamy cold of the vanilla ice-cream…. I think I am going to bake myself another one right now!
INGREDIENTS FOR THE PASTRY:
200 grams of all purpose flour
½ teaspoon of salt
1 tablespoon of sugar
100 grams of unsalted butter
30 ml of ice water
INGREDIENTS FOR THE FRANGIPANE:
125 grams of sugar
125 grams of unsalted butter
2 large eggs
125 grams almond flour
35 grams of all purpose flour
½ teaspoon of vanilla extractThe pastry I used for this pie is called a pate brisee or short crust pastry. Its one of the easiest pastries to make and so easy to roll out on a lightly floured surface!
Just whisk in a food processor the flour, salt and sugar together. Then add the putter and combine this till you get a coarse dough. Now slowly add the cold water (and it is very important that this is cold water!). The dough should turn into a pastry that holds together and is firm when you touch it.
Take the pastry out of your food processor and cover it with some plastic foil. Now pop it into the fridge for about an hour so the butter can firm up again and the gluten in the flour can work their magic!
INGREDIENTS FOR THE PIE
3 to 4 large apples
30 grams sugar
20 grams melted unsalted butter
handful of raisins
After an hour, remove the dough from the fridge and place on a lightly flour surface. Roll the pastry out into a circle or square (depending on the tart form you use) and place it carefully in a tart form.
Now it is time to make the frangipane. Add to a bowl sugar and butter and cream this with a mixer. You want to make this look like a pomade. Then add the eggs and the vanilla and whisk together with the butter untile it forms the mixture becomes smooth and silky. Now it is time to poor in the almond flour and beat the mixture until it forms a smooth paste.
Throw in the raisons and whisk them under the paste. Now spread the frangipane evenly over the tart crust, but stay about 5 centimetres away from the border.
Peel the apples, core them and slice them into pieces from around 1 cm. Arrange the apple slices evenly over the frangipane – raisin layer in a spiral form. Again stay away from the border of the pastry. Now brush the apples and the crust with the melted butter and dust some sugar over it.
Bake the tart for about 25 up till 40 minutes in a preheated oven at 180°. The apples should be soft, but not mushy and the crust must be golden brown with the sugar caramelised on top of it.
I let the pie cool a little bit and served it with a vanilla ice cream and some whipped cream.