Apple and Frangipan Tart

Below is another recipe for you, its an apple and frangipan tart, its using the best of seasonal ingredients and it's super tasty.


  • 8 large apples, cored, peeled and halved
  • 250g unsalted butter
  • 400g sugar
  • 400-500g puff pastry
  • Flour for dusting


  • 375g soft butter
  • 375g icing sugar
  • 370g ground almonds
  • 37.5g flour
  • 7 eggs

Cut the puff pastry into discs that are the size you desire, I usually use a coffee cup as an indicator for the disc size. Line a flat baking tray with grease proof paper, and pace the disc onto the tray. Place the tray into the fridge to let the puff pastry rest until you need it again.

Pre-heat the oven to 180°c full fan (gas mark 6).  

Meanwhile melt the butter and sugar in a pan and cook on a low heat until they turn an amber colour and caramelise (if the heat is too high the butter will spilt out of the sugar). Add the apples to the pan, continue to simmer on a low heat for about 10 minutes until the apples are lightly coloured.

Remove the apples and caramel from the heat, and with a slotted spoon arrange the apples onto the puff pastry discs, but try not to get too much liquid onto the puff pastry disc while doing this. You want to try and create a ‘fan’ effect with the apples.

Prepare the frangipane but creaming together the butter and sugar, and then adding all the other ingredients until it is combine. Press a layer of frangipane on top of the apples.

Bake for about 30-40 minutes until the pastry is golden and cooked through and the frangipane starts turning a nice golden brown colour.

Serve this with vanilla bean ice cream, maple syrup and come apple puree.

Bon Appétit 

This recipe was provided by Kirsty from Eclectic Catering.

Kirsty is the founder of Eclectic Catering; a Private Chef in London Offering Catering Services.

You can take a look at her website here.