Pizza Oven Apple Frangipane Tart
Baking this tart in a pizza oven not only adds a touch of rustic charm but also ensures an evenly cooked, golden-brown crust that is both crisp and tender.
Ingredients
1 sheet of ready-rolled puff pastry,
3 medium apples, peeled, cored, and thinly sliced
2 tbsp apricot jam
1 tbsp water
1 egg, beaten (for egg wash)
1 tbsp granulated sugar (optional, for sprinkling)
For the Frangipane
½ cup unsalted butter, softened.
½ cup granulated sugar
1 cup ground almonds/almond flour
1 egg
1 tsp vanilla extract
¼ tsp almond extract (optional)
Method
PREPARE THE BASE
1. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg, vanilla extract and almond extract (if using). Mix until well combined.
3. Gradually fold in the almond flour until the mixture is smooth and creamy. Set aside.
ASSEMBLE THE TART
1. Preheat your pizza oven to 200°C (400°F)
2. On a piece of baking paper, roll out the puff pastry sheet. Trim the paper to the size of the pastry sheet (this makes it easy to scoop it up with the pizza peel to transfer to the oven).
3. Using a sharp knife, score a 1-inch border around the edges of the puff pastry without cutting all the way through.
4. Spread the frangipane mixture evenly within the scored border.
5. Arrange the apple slices on top of the frangipane in an overlapping pattern.
BAKING THE TART
1. Brush the edges of the puff pastry with the beaten egg to create a golden crust.
2. If desired, sprinkle a tablespoon of granulated sugar over the apples for added sweetness and caramelisation.
3. Carefully slide your peel under the baking paper, slide into the oven. Bake the tart in the preheated oven for 15 to 20 minutes, or until the puff pastry is golden and the apples are tender. It is a good idea to keep an eye on the tart while cooking and turn halfway through the cooking time, as it can burn near the flame.
4. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
5. Once the tart is out of the oven, use a pastry brush to lightly coat the apple slices with the warm apricot jam. This will give the tart a glossy finish and an extra layer of flavour.
TO SERVE
Allow the tart to cool slightly before slicing. Serve warm or at room temperature, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
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Method
PREPARE THE BASE
1. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg, vanilla extract and almond extract (if using). Mix until well combined.
3. Gradually fold in the almond flour until the mixture is smooth and creamy. Set aside.
ASSEMBLE THE TART
1. Preheat your pizza oven to 200°C (400°F)
2. On a piece of baking paper, roll out the puff pastry sheet. Trim the paper to the size of the pastry sheet (this makes it easy to scoop it up with the pizza peel to transfer to the oven).
3. Using a sharp knife, score a 1-inch border around the edges of the puff pastry without cutting all the way through.
4. Spread the frangipane mixture evenly within the scored border.
5. Arrange the apple slices on top of the frangipane in an overlapping pattern.
BAKING THE TART
1. Brush the edges of the puff pastry with the beaten egg to create a golden crust.
2. If desired, sprinkle a tablespoon of granulated sugar over the apples for added sweetness and caramelisation.
3. Carefully slide your peel under the baking paper, slide into the oven. Bake the tart in the preheated oven for 15 to 20 minutes, or until the puff pastry is golden and the apples are tender. It is a good idea to keep an eye on the tart while cooking and turn halfway through the cooking time, as it can burn near the flame.
4. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
5. Once the tart is out of the oven, use a pastry brush to lightly coat the apple slices with the warm apricot jam. This will give the tart a glossy finish and an extra layer of flavour.
TO SERVE
Allow the tart to cool slightly before slicing. Serve warm or at room temperature, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
