Apple & Frangipane Tart

by Lou Robbie

We love baking with sweet organic Irish eating apples. And this simple tart is just fabulous and easy and incredibly tasty and it will feed a crowd just add cream or ice cream. Ready rolled puff pastry is very handy to use and gives a crispy base that goes so well with the almond frangipane layer with thinly sliced apples on top.

This tart gives a thin layer of frangipane if you like lots, then double the ingredients below.

We’d love to hear from you, will you try it? Let us know in the comments below.

Lou

Ingredients: makes 15 slices

  • 1 sheet of fresh ready rolled puff pastry, 375g approx
  • 3 eating apples (400g)
  • 1 tablespoon butter, melted
  • 1 tablespoon light brown sugar
  • For the frangipane:
  • 50g butter, softened
  • 45g caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 60g ground almonds/almond flour
  • 1 tablespoon plain flour

Method:

Step 1: Preheat the oven 180ºC. Then start by making the frangipane. Beat the soft butter with the caster sugar, then beat in the egg. Use an electric hand mixer if you have one or a wooden spoon will do. Then fold in the ground almonds, plain flour and vanilla extract. Put the bowl in the fridge to chill.

Step 2: Meanwhile, peel, core and finely slice the apples into a half moon shape.

Step 3: Unroll the pastry and lay it on a baking tray lined with parchment paper. Lightly score a 1.5 cm frame around the pastry. The spread the frangipane mix evenly inside the frame. Lay the apple pieces in lines on top. Brush with the melted butter and scatter the brown sugar on top.

Step 4: Bake for 45-50 minutes, until the pastry is crisp and golden. Cool then dust with icing sugar and serve.

Blueberry Crumble Bars

by Lou Robbie

We are spoiled with beautiful organic Irish blueberries in the summer and autumn. They are gorgeous to eat fresh as they are but if you are looking for a recipe to bake try these delicious crumble bars. They do crumble so keep one hand under to catch those crunchy crumbs.

We were paying a friend a visit so make a batch of these to have with tea and a catch up. My kids adore them, they are just sweet enough with lovely pops of jammy berries.

Shop for the wholesome organic ingredients in our shop.

Let us know if you make it, we love to hear from you.

Lou 🙂

Ingredients: Makes 12 bars

  • For the crumble base and topping:
  • 120g oats/1 ½ cups 
  • 65g brown sugar /¾ cup
  • 180g plain flour /1 ½ cups
  • 1/2 tsp baking powder
  • 90g butter
  • For the filling:
  • 230g/2 cups blueberries (fresh or frozen)
  • 40g granulated sugar 
  • ½ tablespoon cornflour 
  • Juice ½ lemon 

Method:

Step 1: Preheat the oven to 180ºC and line a 8in tin with parchment paper.

Step 2: Measure the flour, oats, brown sugar and baking powder into a bowl, mix well. Then add the butter and work it into the oats and flour with your fingers until it starts to clump together and feels like wet sand, this will take a few minutes.

Step 3: Tip HALF the mix into the tin. Push down into the tin until its spead out and even, make sure to get into the corners. Bake in the oven for 10 minutes. In the meantime mix the blueberries with the granulated sugar, cornflour and lemon juice. 

Step 4: When the base comes out of the oven top with the blueberries and scatter over the other half of the crumble mix.  Put it back in the oven to bake for another 25-35 minutes. 

Leave it to cool for an hour to set and then cut into bars.