I love it when recipes come together by happy chance.
The spare room is currently full of boxes of cooking apples picked from my grandparents’ garden and we are slowly making our way through them. So far this has looked like: lots of crumbles, with and without blackberries; Swedish apple cake; apple sauce crumble muffins; apple porridge; apple and blackberry jam… it’s all going on.
Since the Nut-Free Bakewell Tart I made for the Great British Bake Off bake along went down so well (my colleagues loved it!) I’ve been thinking about how to use the other half of the batch of nut-free pumpkin seed frangipane left over (always make a double batch when things are freezable!). After buying some pastry reduced to 35p I decided to play around with the frangipane and pair it with all the apples I had lying around. It also just so happened that there was a small bowl of crumble topping in the fridge leftover from some crumble-topped muffins I made my lovely rugby team. So that went on too!
The outcome is this Nut-Free Frangipane Apple Crumble Tart . A little bit spicy, crispy and with a deep savoury edge, its great for breakfast or an afternoon tea break. I think this is my favourite bake I’ve made this year and its going to be a staple from now ou. Make it for your nut-allergic friends, make it for your tea or make it from your mum, just make it!
Recipe: Apple Crumble and Nut-Free Frangipane Tart
1 pack ready rolled shortcrust pastry (or make your own – the pack I bought was 35p!)
Half batch pumpkin seed frangipane from this post (freeze the other half)
2 big or 4 small Cooking Apples
Crumble topping – use your favourite, just make sure it has cinnamon in it (I didn’t write down the one I made!)
1. Preheat your oven to 200c and grease your tart tin. Line the tin with the pastry, trim the edges and pop in the fridge until the oven is up to temperature. Prick the base all over with a fork, pop in a piece of greseproof paper and pour in baking beads. Bake for 15 mins, then remove beads and bake again for 5 mins until golden and crisp. Leave to cool and lower oven temperature to 180c.
2. Now prep your apples. Peel, cut in half and remove the core. Then cut into slices on a slight diagonal whilst holding together. Squeeze over lemon juice to stop them browning.
3. Once the base has cooled to room temperature spread the frangipane evenly over the base and lay over the apple, slightly teasing apart the spices to spread them out and pushing slightly into the frangioane.
4. Sprinkle over the crumble topping evenly
5. Bake for 25-35mins or until a cocktail stick comes out clean, like you’d test a cake.