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    You are in: Home / Recipes / Apple & Tia Maria Frangipani Tart Recipe
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    Apple & Tia Maria Frangipani Tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    Jaydee's Note:

    This tart is possibly the most divine apple tart I've ever tasted! The cookbook has long since been lost but I think I have managed to find a recipe that is very close to the original. I haven't tried this one out yet but it's on my to-do-soon list!!!

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    Serves: 12



    Units: US | Metric

    For the pastry base

    For the frangipani mix

    For the apple puree

    To serve


    1. 1
      Preparation time does not include time to chill pastry.
    2. 2
      First make the pastry. In a bowl, rub the butter into the flour until well combined.
    3. 3
      In another bowl, whisk the eggs together.
    4. 4
      Sieve the sugar into the butter and flour mix and add the salt. Then add the eggs and mix thoroughly until a dough is formed. You can do this by hand or in a food processor.
    5. 5
      Roll out the pastry, wrap in cling film and chill for several hours.
    6. 6
      Next make the frangipani. Cream the butter using an electric whisk then beat in the sugar, ground almonds and flour. Add the eggs one by one followed by the tia maria (if using). This mixture can be stored in the fridge for 4 to 5 days but remember to remove from the fridge 30 minutes before using.
    7. 7
      Preheat the oven to 190 degrees.
    8. 8
      To make the puree, peel and chop the apples then place in a large pan with the butter, sugar, and lemon. Cover the apples with water and cook on the stove-top for 5 to 10 minutes.
    9. 9
      To assemble the tart, remove the pastry from the fridge, roll out to about 4.5mm thick and use to line a pastry case. Keep any leftover pastry to one side for decoration later.
    10. 10
      Fill with baking beans and blind-bake the pastry in the oven for 25 to 30 minutes.
    11. 11
      Once cooked, remove from the oven and place a layer of the apple puree in the case. Put the frangipani mixture into a piping bag. Starting from the centre, pipe the mixture so it completely covers the top of the tart.
    12. 12
      Optional decoration (if you have enough left-over pastry):.
    13. 13
      Roll the remaining pastry again to about 4.5mm thick and cut into strips. Twist each strip and lay across top of tart in a criss-cross fashion.
    14. 14
      Sprinkle with the flaked almonds and bake in the oven for about 30 to 40 minutes.
    15. 15
      Leave to cool then dust with icing sugar. Serve with either clotted cream or vanilla ice cream.

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    Nutritional Facts for Apple & Tia Maria Frangipani Tart

    Serving Size: 1 (184 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 508.7
    Calories from Fat 257
    Total Fat 28.6 g
    Saturated Fat 11.6 g
    Cholesterol 112.6 mg
    Sodium 27.0 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 4.9 g
    Sugars 29.0 g
    Protein 9.7 g

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