Black butter frangipane and apple tart
James Martin uses black butter in this frangipane and apple tart, a preserve made of top-quality apples, liquorice, spices and sugar.
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Cooking tools:
- Tart pan
- Rolling pin
- Sifter
- Kitchen scale
- Oven
- Refrigerator
- Stove
- Kettle
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Measuring spoon
- Saucepan
- Pastry brush
- Dining knife
- Chef's knife
- Cutting board
- Plastic wrap
- Serving platter
Ingredients
- 225g plain flour, plus extra to dust
- 2 tbsp icing sugar
- 100g cold salted butter, cubed, plus extra for greasing
- 1 medium free-range egg, beaten
- 1 tbsp iced water
- 4 tbsp Jersey black butter (see Know-how)
- 225g salted butter, softened
- 225g caster sugar
- 4 medium free-range eggs, beaten
- 175g ground almonds
- 50g plain flour
- 2 English apples, cored and thinly sliced
- 1½ tbsp caster sugar
- 1½ tbsp boiling water
- Jersey cream, whipped
- You’ll also need…
- Lightly buttered 23cm fluted tart tin
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