Apple, honey and almond frangipane tart

Apple, honey and almond frangipane tart
Winter is the season for baking; on those grim days when there is a constant drizzle of rain and the clouds hang low in the sky, producing a myriad of cakes and pastries never seems so . Baking can also capture the flavors of the season too: warm pies, dense, steaming puddings and spicy fruit cakes all seem perfectly suited to the weather now, and are even better with a generous slug of custard. Here, nutty marzipan scented frangipane, sweet honey and warm apples combine for a wonderful tart. Use a good, floral runny honey for this, I used orange blossom, but I think clover would be really good too

Pastry -
200g plain/all-purpose flour
125g butter
50g icing/confectioners sugar
1 egg, beaten

Honey, almond frangipane -
100g butter
50g runny honey
50g sugar
2 eggs
100g ground almonds
1 tablespoon plain/all-purpose flour

4 large apples
Runny honey

1.rub together the butter, sugar and flour until it resolves fine bread crumbs. Add beaten egg and knead lightly until it comes together. Chill for 30 minute.

2. While the pastry chills make the frangipane. Cream together the butter, honey and sugar. Add the beaten egg then fold in the almonds and flour.

3. Roll out the pastry to the thickness of about 3mm and put into a greased 9 inch tart tin. Prick with a fork and chill for a further 30 minutes.

4. Preheat the oven to 190C. Blind bake the tart shell (covering the pastry in parchment paper and filling with baking beans or rice) for 15 minutes. Then remove the paper and baking beans and bake for a further 5 minutes. Leave to cool.

5. Peel the apples and cut into thin slices.

6. Preheat the oven to 180C. Spread the frangipane on the pastry shell and arrange the apple slices.

7. Bake the tart for 45 or until golden brown all over. While still warm, brush on some honey over the tart and serve.

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