Elevate your dessert game with our delectable Apple Bakewell Tart! This exquisite tart marries the rich flavours of almond frangipane with the freshness of succulent apples, creating a symphony of taste that’s perfect for any gathering. Its charming presentation makes it a stunning centrepiece, while the delightful combination of textures will leave your guests raving about your baking skills.
This classic British dessert offers a wonderful balance of sweetness and richness, ensuring it's as delightful to eat as it is to look at. The tart crust is buttery and crisp, providing the perfect foundation for the luscious frangipane and tender apple topping.Whether you savour a slice during afternoon tea or present it as the grand finale at a dinner party, this tart is sure to impress.
Simple Ingredients, Unforgettable Flavours
Crafting this Apple Bakewell Tart is a breeze with just a handful of high-quality ingredients. Savour a buttery crust that melts in your mouth, crafted from plain flour, icing sugar, and a hint of salt. Beat unsalted butter, sugar, and vanilla together until light and fluffy to prepare the frangipane. Then, fold in almond flour and plain flour to create a luxurious texture. This rich mixture adds depth and flavour to your tart.Indulge in this delightful combination that elevates every bite!
The apples shine as the star of this dish. Choose a mix of green and red varieties for a stunning visual impact. By slicing them thinly using a mandolin or sharp knife, you ensure they cook evenly, allowing their natural sweetness to shine. A splash of lemon juice will keep them looking fresh while adding a hint of acidity to balance the sweetness.
The sliced Apple Bakewell Tart showcases its decadent almond frangipane filling, adorned with delicate layers of thinly baked apples and a golden crust.
How to Make Your Apple Bakewell Tart:
Preparing the Crust
Creating this delightful Apple Bakewell Tart begins with preparing the crust. In a mixing bowl, combine the flour, icing sugar, salt, and butter. Rub the mixture until it resembles coarse crumbs, then add the egg to form a dough. For convenience, you can use a stand mixer with the paddle attachment. After wrapping the dough in cling film, chill it for 30 minutes to achieve the perfect texture.
Blind Baking the Crust
Once your dough is chilled, roll it out and fit it into a greased 20cm tart tin. Trim the edges, but leave them a bit higher, as they may shrink slightly during baking. Prick the base and freeze it for 15 minutes before blind baking.
Pricking the tart base with a fork helps release steam and prevents the crust from puffing up during baking.
To do this, line the crust with parchment paper and fill it with baking beans or uncooked rice to ensure it maintains its shape during baking.
Line the tart crust with parchment paper and fill it with uncooked rice to prevent it from puffing up during blind baking.
After 15 minutes, remove the weights, brush the base with egg yolk, and bake again until golden. Once ready, let it cool, then use a grater to even the edges.
After blind baking, gently use a grater to even the edges of your tart for a polished finish.
Making the Frangipane
Next, prepare the frangipane by beating the butter, sugar, and vanilla until light and fluffy using an electric mixer. Add the egg and whisk again until well combined, then fold in the almond flour and plain flour using a spatula. Spread this luxurious mixture evenly into your pre-baked tart shell.
Evenly spread the rich frangipane mixture into the pre-baked tart crust for a smooth and creamy filling.
Topping with Apples
For the apple topping, halve the apples, core them, and slice thinly using a mandolin for uniformity. Drizzle with lemon juice to prevent browning, then arrange the apple slices on top of the frangipane. A brush of melted butter adds a lovely sheen before baking the tart for 30-35 minutes, or until set.
Gently brush the thinly sliced apples with melted butter to add a golden sheen and enhance the flavour during baking.
Finishing Touches
Once baked, allow the tart to cool before dusting with icing sugar for an elegant finish.
Enjoying Your Apple Bakewell Tart and Storing Leftovers
Once your tart cools, store it in an airtight container in the fridge for up to three days. Avoid freezing the Apple Bakewell Tart, as thawing can compromise the texture of the apples and frangipane, leading to a soggy crust and less appealing filling. For the best experience, enjoy it fresh or refrigerated.
You Might Also Enjoy
Watch our quick video tutorial on Instagram! If you loved this recipe, explore our delightful Raspberry Ruffled Milk Pie for a sweet treat or try our Courgette Ricotta Tart for a savoury option.
Indulge in the comforting flavours of this Apple Bakewell Tart, where juicy, sweet apples meet the rich, nutty goodness of almond frangipane, all nestled in a buttery, flaky crust. This delightful dessert beautifully combines the classic British tart with a fruity twist, making it perfect for any occasion, from afternoon tea to family gatherings. Each slice is a harmonious blend of textures and tastes, offering a warm and inviting aroma that fills your kitchen as it bakes. Whether served plain or dusted with icing sugar, this tart is sure to impress and satisfy every sweet tooth.
Ingredients
For the Crust:
220g plain flour
40g icing sugar
1/4tsp salt
110g unsalted butter (plus extra for greasing)
1 egg
1 egg yolk (for brushing)
For the Frangipane:
60g unsalted butter
50g sugar
1 egg
50g almond flour (ground almonds)
35 plain flour
1tsp vanilla extract
For the Topping:
4 apples
1tbsp lemon juice
1tbsp melted butter
Icing sugar (for garnish)
Instructions
In a bowl, mix the flour, icing sugar, salt, and butter until it resembles coarse crumbs or use a stand mixer.
Add the beaten egg and mix until the dough forms a ball. If too dry, incorporate 1-2 tablespoons of ice-cold water.
Wrap the dough in cling film and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough and fit it into a well-greased 20cm tart tin. Trim the edges and prick the base with a fork.
Freeze the crust for 15 minutes. Line with parchment paper and fill with baking beans or uncooked rice.
Bake for 15 minutes, then remove the parchment and weights. Brush the base with the beaten egg yolk and bake for another 5-10 minutes until golden. Once ready, let it cool, then use grater to even the edges.
In a bowl, using an electric mixer, beat the butter with the sugar and vanilla until pale. Add the egg and whisk until light and fluffy.
Gently fold in the almond flour and plain flour until smooth. Transfer the mixture into the tart shell and spread evenly with a spatula.
Halve the apples, core, and slice thinly using a mandolin or a sharp knife for even slices. Drizzle with lemon juice to prevent browning.
Arrange the apple slices on top of the frangipane. Brush with melted butter.
Bake for 30-35 minutes, or until the frangipane is set.
Allow to cool to room temperature before removing from the tin. Dust with icing sugar if desired and serve.
Tart Tin: Use a tart tin with a removable bottom for easy removal and a beautiful presentation.
Freezing the Crust: Freeze the crust for at least 15 minutes before baking to prevent deformation during the baking process.
Blind Baking: To keep the tart from deforming, use baking beans or uncooked rice. You can store the same rice in a jar for future blind baking.
Repairing Cracks: If you notice any cracks or shrinkage after blind baking, simply patch them with leftover pastry before brushing with egg yolk and baking again.
Edge Height: Leave the edges of the crust slightly higher, as they may shrink during baking. Once the crust is pre-baked, you can easily even out the edges using a grater.
Apple Slicing: For a beautiful presentation, slice the apples as thinly as possible using a mandolin or sharp knife. Combining green and red apples, like Granny Smith and Gala, adds visual appeal.
Preventing Browning: Toss the apple slices in lemon juice to prevent browning while preparing the tart.
Storage:Store any leftovers in the fridge for up to 3 days. Freezing the Apple Bakewell Tart is not recommended, as the texture of the apples and frangipane may suffer when thawed, resulting in a soggy crust and less appealing filling. It’s best enjoyed fresh or refrigerated.
Keywords:
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Izabella Jakubec
Food Blogger and Recipe Developer
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I’m Izabella, and I’m thrilled to have you here!
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