A friend of mine who is obsessed with cardamom bulk buys bags of the seeds and then keeps them in a pepper grinder and she swears by it as the best way of using cardamom.
Fab-looking recipe and eager to try it, but quick question: for the apple compote, the ingredients list calls for 1 egg yolk, but the method says "yolks" and the GIF appears to show at least two. What's the correct number?
Hiya! I made a large quantity so did use several yolks in the gif, but for the one tart quantity it’s just one yolk :) thanks for pointing that out and I’ll update the post to clarify xx
This looks like perfection, and I know it will taste like it too. Thanks Nicola, another winner. I don't have tart rings like the one you used - should I try using a springform cake tin of the same size, or would a normal fluted tart case be better. Or should I bite the bullet and buy some rings? Thank you x
Hiya! I think a fluted case would work. But they’re quite a bit deeper than the rings. So you might have a higher crust. You could also increase the quantity of frangipane to fill it up more :)
I’ve made this twice and loved it both times! It looks very impressive on the table, but none of the elements are particularly tricky or complex to make. A good choice for work celebrations. I use an 11” fluted tart tin, so I double all the quantities- this makes ample dough and frangipane, and just enough compote. The glaze is delicious in mixed drinks also. I have only used american-style unfiltered apple cider, which looks a little gross with the sediment at first but it clears out eventually.
Hey! I read your pear bar frangipane tart recipe to compare to this and noticed you poach there but not here- is it because of the fruit type or because you wanted to achieve a different texture? Would poaching apples be ok or would they become too mushy? doing a similar apple frangipane tart soon and wasn’t sure which way to go with it.
Hi this was a lovely tart. I loved all the components and it was a fantastic way to use up the apples in my tree! However I have a few notes, not sure if everyone else thought the same:
There wasn't enough apple custard to cover the tart..possibly because I didn't use Bramley apples? I used apples from my tree, which have a mushy texture but not cooking apples. I could only cover a very very thin layer, and not as thick as the gif in the recipe.
I thought there was too much salt in the frangipane. 2g of salt is 1/2 TSP for such a small mixture. It felt too salty to me
Also the rye flour, love the idea. Is it white rye? I used wholemeal rye and quite liked the earthiness of it, but it felt a little too mealy at that quantity.
Finally, the nutmeg quantity in tsp, is that pre-ground? Ground I found that 1/4 TSP was only like 0.5g...
Hi Nicola, just wondering if the pastry tart can be made in advance and maybe frozen? If so would you line your tin and blind bake it and then freeze or line your tin and then just put it straight in the freezer raw? Many thanks Patrice
I only have 11cm fluted tart tins would I be able to do the pressing method like the pistachio pastry from the lemon tarts? Or would it be better to roll it out first? And what would the bake times change to for both blind bake and final baking?
Ok I tried the little fluted tins but the paper stuck to the dough when blind baking them so we’re both misshapen by the creases and patches came off with the paper. Maybe I should have frozen them longer?? Or tried with a ball of tinfoil weighing them down? Idk - very new to pastry so still learning how to problem solve 😅
That looks amazing. Autumnal apple gorgeousness. Is the molasses black-strap molasses? I know there are different kinds of molasses just want to make sure I’m grabbing the right kind when shopping?
Hey evie! Sorry for the delay in my reply. I haven’t actually heard of black strap molasses before and I’ve just had a google and Stella Parks wrote an article about it: https://www.seriouseats.com/what-is-blackstrap-molasses
I don’t think blackstrap works for sweet applications, sounds like it’s quite intense and has less moisture!
A friend of mine who is obsessed with cardamom bulk buys bags of the seeds and then keeps them in a pepper grinder and she swears by it as the best way of using cardamom.
Oh my gosh this is SO SMART!!!! I’m doing this
Fab-looking recipe and eager to try it, but quick question: for the apple compote, the ingredients list calls for 1 egg yolk, but the method says "yolks" and the GIF appears to show at least two. What's the correct number?
Hiya! I made a large quantity so did use several yolks in the gif, but for the one tart quantity it’s just one yolk :) thanks for pointing that out and I’ll update the post to clarify xx
This looks like perfection, and I know it will taste like it too. Thanks Nicola, another winner. I don't have tart rings like the one you used - should I try using a springform cake tin of the same size, or would a normal fluted tart case be better. Or should I bite the bullet and buy some rings? Thank you x
Hiya! I think a fluted case would work. But they’re quite a bit deeper than the rings. So you might have a higher crust. You could also increase the quantity of frangipane to fill it up more :)
Beautiful! And I love the idea of listing ‘flavor friends’ for the star ingredient in a recipe!
It’s good practice and let’s your mind explore lots of possibilities!
I’ve made this twice and loved it both times! It looks very impressive on the table, but none of the elements are particularly tricky or complex to make. A good choice for work celebrations. I use an 11” fluted tart tin, so I double all the quantities- this makes ample dough and frangipane, and just enough compote. The glaze is delicious in mixed drinks also. I have only used american-style unfiltered apple cider, which looks a little gross with the sediment at first but it clears out eventually.
Hey! I read your pear bar frangipane tart recipe to compare to this and noticed you poach there but not here- is it because of the fruit type or because you wanted to achieve a different texture? Would poaching apples be ok or would they become too mushy? doing a similar apple frangipane tart soon and wasn’t sure which way to go with it.
Hi this was a lovely tart. I loved all the components and it was a fantastic way to use up the apples in my tree! However I have a few notes, not sure if everyone else thought the same:
There wasn't enough apple custard to cover the tart..possibly because I didn't use Bramley apples? I used apples from my tree, which have a mushy texture but not cooking apples. I could only cover a very very thin layer, and not as thick as the gif in the recipe.
I thought there was too much salt in the frangipane. 2g of salt is 1/2 TSP for such a small mixture. It felt too salty to me
Also the rye flour, love the idea. Is it white rye? I used wholemeal rye and quite liked the earthiness of it, but it felt a little too mealy at that quantity.
Finally, the nutmeg quantity in tsp, is that pre-ground? Ground I found that 1/4 TSP was only like 0.5g...
Hi Nicola!
Can't wait to make this- planning on making individual tartelettes.
I'll be in London next week and was wondering if you could recommend any kitchen supply shops? I need manyyy mannyyyy small tart rings :))
Many thanks
Your recipes always on point
Hi Nicola, just wondering if the pastry tart can be made in advance and maybe frozen? If so would you line your tin and blind bake it and then freeze or line your tin and then just put it straight in the freezer raw? Many thanks Patrice
I only have 11cm fluted tart tins would I be able to do the pressing method like the pistachio pastry from the lemon tarts? Or would it be better to roll it out first? And what would the bake times change to for both blind bake and final baking?
Ok I tried the little fluted tins but the paper stuck to the dough when blind baking them so we’re both misshapen by the creases and patches came off with the paper. Maybe I should have frozen them longer?? Or tried with a ball of tinfoil weighing them down? Idk - very new to pastry so still learning how to problem solve 😅
That looks amazing. Autumnal apple gorgeousness. Is the molasses black-strap molasses? I know there are different kinds of molasses just want to make sure I’m grabbing the right kind when shopping?
Hey evie! Sorry for the delay in my reply. I haven’t actually heard of black strap molasses before and I’ve just had a google and Stella Parks wrote an article about it: https://www.seriouseats.com/what-is-blackstrap-molasses
I don’t think blackstrap works for sweet applications, sounds like it’s quite intense and has less moisture!
Xxxx
Hi Nicola and Evie, I used blackstrap molasses for my tart and it worked beautifully - the recipe was a huge success at my dinner party last night!