I make - apple frangipane tart

How can Autumn go without apple tarts? Our neighbors gave us a bagful of apples a week ago. It seems like a perfect excuse (not that I need any) to make one of my favorite dessert combos, apples and frangipane with my favorite dessert tart dough.

Apple frangipane tart

For tart dough:

- 120 g plain flour
- 120 g bread/strong flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- pinch of salt
- 100 g melted unsalted butter
- 40 g room-temperature water

For apple filling:

- 5 to 6 medium size apples, peeled, cored and thinly sliced
- 100 g sugar
- 100 g ground almond
- 100 g melted unsalted butter
- 2 eggs
- 1/4 tsp almond extract
- melted butter to brush the apple slices
- 1-2 tbsps demerara sugar
- warm apricot jam to glaze the finished tart

Preheat the oven at 180C. Grease and flour a 9x13in tart tin.

To prepare the tart dough, mix both flours, baking powder, sugar, salt together in a bowl. Stir in melted butter, mix lightly with a rubber spatula, and then drizzle in water. Mix until the dough is well combined. Tip the dough out onto a large piece of cling film. Gather four corners to help form a ball.

Roll the dough out between two sheets of baking paper to a thickness of 50p coin (2mm). Transfer the dough onto your prepared tart tin. Ease the dough into all slides and four corners. Pierce the tart base with a fork. Cover the tart tin with a grease-proof paper followed by baking beads. Blind bake for 20 minutes, with the last 10 minutes grease-proof paper and baking beads removed. Remove the tart tin from the oven. Keep the oven heat on.

Prepare the frangipane filling by mixing sugar, ground almond, melted butter, eggs and almond extract together. Spread the frangipane all over the tart shell. Arrange the apple slices in a decorative manner. Brush melted butter on top of apple slices and scatter demerara sugar on the top. Bake the tart at 180C for 40-50 minutes, until the edge of apple slices starts to brown. Turn the tart case 180 degrees halfway through.

When the tart is baked, remove it from the oven. Brush apricot jam all over on top of the apple slices. Cool before serving.