for the pastry:
for the frangipane filling:
for the topping:
1. To make the pastry, place the flour, ground pistachios and butter in a food processor and pulse until the mixture resembles large breadcrumbs. If you don’t have a food processor, use your fingertips to gently rub the two together.
2. Add the egg and icing sugar to the mixture and mix.
3. Place the pastry on a clean work surface and gently shape into a ball, then cover with cling wrap and chill for 30 minutes.
4. To make the frangipane, beat the butter and sugar using an electric hand-mixer until pale in colour and light in texture. Add the egg and mix.
5. Fold in the ground almonds, then chill the mixture for 30 minutes.
6. Remove the chilled pastry from the fridge and gently roll out on a lightly floured surface to a thickness of 5mm.
7. Gently press the pastry into a 23cm square tin. Trim the edges with a knife, and then chill for a further 30 minutes.
8. Preheat the oven to 180 degrees celsius. Line the pastry with baking paper and top with baking beans or uncooked rice.
9. Bake blind for 15 minutes or until the pastry just cooked but not brown. Remove from the oven and let cool.
10. Thinly slice the apples, then cut into semi-circles and place in lemon water to prevent them from turning brown. Cover the bowl with clingfilm.
11. Spread the frangipane mixture evenly onto the pastry shell. About 1 cm think.
12. Place the covered bowl with apple slices in the microwave and heat for 3 minutes on medium heat, until the apple slices are soft but not cooked. Remove some of the apple slices from the water and gently pat dry using kitchen paper. Roll up 1 slice apple then wrap another around it and repeat the process until the shape resembles a small rose. Place the rose at the edge of the tin in the frangipane cream and repeat the process until filled up, vary the sizes of the roses for effect.
13. Bake for 20 minutes, or until the frangipane mixture has set and the apples have caramelised. Remove from the oven.
14. In the microwave, heat the raspberry jam until runny.
15. Brush the jam over the tart while it is still hot. Let the tart to cool before carefully removing it from the tin.
on WWW.LEEKSANDHIGHHEELS.COM by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/hello-autumn-and-my-devine-apple-rosette-tart/