For the apples:
2 Granny Smith apples, peeled and cored
300g golden caster sugar
1 vanilla pod, split and scraped
2 cinnamon sticks
Juice of half a lemon
1 litre of water
For the blackberry jam:
200g granulated sugar
Juice of half a lemon
OR 1 jar of blackberry jam!
For the pastry:
120g unsalted butter
70g icing sugar
25g ground almonds
Pinch of salt
1 large egg
1/2tsp vanilla paste
220g white spelt flour
For the frangipane:
75g unsalted butter, softened
70g golden caster sugar
1 large egg plus 1 egg yolk
Pinch of salt
1/4 tsp almond essence
75g ground almonds
15g white spelt flour
25g sliced almonds
50g warmed apricot jam
Preparation time: 90 minutes
Cooking time: 45 minutes
- Making the jam (this is best done a day in advance) – place the blackberries and sugar into a heavy saucepan. Heat over a low
heat until all of the jam has dissolved. It is important to keep the heat low so all the sugar dissolves rather than melts
and sticks to the pan.
- Bring the fruit mixture to a rapid, rolling boil. Cook for 3-5 minutes until the jam reaches setting point – it will begin to
thicken and start to boil more slowly, with thicker, heavier bubbles. Place a teaspoonful of the mixture onto a plate – if
it quickly develops into a gel and wrinkles when you push it, it is ready. If not, cook the jam for a further minute or two.Once
cooked, carefully transfer into a sterilised jar.
- Making the pastry – beat the butter in a large mixing bowl until softened. Sift over the icing sugar, then add the ground almonds
and salt and mix together. Beat in the egg and vanilla paste and the egg mixture, followed by the plain spelt flour.
Once combined to a dough, flatten to a disc and wrap in clingfilm. Place in the fridge to chill for 30 minutes.
- Poach the apples – place the sugar, split vanilla pod, cinnamon sticks and lemon juice. Peel and core the apples, and place these
carefully into the saucepan. Cover with the water, then bring to a simmer over a low heat for 15 minutes.
- Once the apples have softened, remove them with a slotted spoon and place on a plate to cool.
- Remove the pastry disc from the fridge and roll out to about the thickness of a £1 coin. Use the pastry to line a 20cm/8” deep
tart tin. Prick the base with a fork and then spread a layer of jam over the bottom, leaving to chill in the fridge for about
- Making the frangipane – put the butter and caster sugar into a bowl and whisk with a handwhisk. Beat the eggs and almond essence
together with the salt.Add a little at a time to the butter mixture and beat until well combined. Continue to add a little
at a time until smooth. Fold in the ground almonds and plain spelt flour.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Carefully cut the poached apples in half, and cut each half into 3 slices.
- Remove the prepared pastry case from the fridge, and carefully spoon the frangipane batter over the jam, and then smooth the surface
with a knife or angled palette knife. Place the apple slices on top of the frangipane, gently pushing about halfway into
the batter. Scatter the sliced almonds over the top.
- Bake in the oven for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15
minutes to prevent it browning too much.
- Once the tart is baked through, warm the apricot jam in a small saucepan over a gentle heat. Pass it through a sieve to remove
any chunks of fruit. Carefully brush the jam over the top of the tart to give it a glazed finish.
- Set aside to cool on a wire rack, can be eaten hot or cold.
Watch the apples when they are being poached, they need to be just soft otherwise they lose their shape, so check with a sharp knife after
Thank you to Sandra Heinze who kindly created this delicious recipe for us. To see more of her recipes please visit her blog
for more inspiration www.mypurplespatula.com