Pastry:
325g Spelt Flour
325g White Flour
10g Salt
475g Cold Butter, Cubed
200g Cold Water
6g Cider Vinegar
Frangipane:
175g Butter
175g Sugar
3 Eggs
175g Ground Almonds
40g Plain Flour
Apple Syrup:
500ml Apple Juice
100g Caster Sugar
Filling:
2 Cooking Apples
100g Blackcurrant Jam
Pastry:
Place the flours and butter into a mixer, turn on low speed and mix until the butter is pea sized.
Pour the cider vinegar and water in and let it mix until the dough comes together.
You should be able to see butter clumps in your finished pastry.
Allow the pastry to chill. Pre-heat the oven to 190 degrees.
Roll out the pastry and line your tart ring. We will blind bake the pastry. Place a sheet of parchment into the line pastry tin and then fill with rice. Place into the oven for 18 minutes until the pastry is just cooked. Remove from the oven and allow to cool.
Frangipane:
Cream the butter and sugar together.
Then gradually add the beaten eggs (do not worry if it looks curdled at this stage).
Scrape down the sides of the bowl with a spatula. Add the ground almonds and flour. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
Apple Syrup:
Combine the two ingredients, place on the heat and reduce until you reach the correct consistency.
Assembly:
Thinly slice your apples.
First add a generous layer of blackcurrant jam to the base of your tart. Then add your apples in an even layer, so everything cooks at the same time. After this add the frangipane to the tart, now repeat again with the apples and finally sprinkle with flaked almonds.
Bake at 200 degrees for 30 minutes.
Once baked this step is optional but you can glaze the tart with apple syrup.
