Frangipane Tart with Apples and Red Currants

Here is the recipe for the frangipane tart with apples and red currants, a dessert that combines the sweetness of apples and the acidity of red currants with a soft and flavorful base provided by the frangipane cream. The frangipane is a cream made with butter, sugar, eggs, and almond flour that finds its roots in French culinary tradition, but here it is combined with fruits and shortcrust pastry typical of Italian pastry making.

Ingredients:

• For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold butter, cut into cubes
  • 120 g of icing sugar
  • 1 large egg
  • 1 pinch of salt
  • Grated zest of 1 lemon (optional)

• For the frangipane cream:

  • 100 g of soft butter
  • 100 g of sugar
  • 100 g of almond flour
  • 2 eggs
  • 1 tablespoon of type 00 flour
  • 1 pinch of salt

• For the filling:

  • 2-3 apples depending on size, peeled and sliced
  • 100 g of fresh red currants
  • A few tablespoons of brown sugar (to sprinkle on the apples)
  • A pinch of cinnamon (optional)

Preparation:

1. Shortcrust pastry:

   • In a bowl, work the flour with the cold butter cut into cubes until you get a sandy mixture.
   • Add icing sugar, egg, salt, and lemon zest and work until you have a smooth dough.
   • Form a ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

2. Frangipane cream:

   • Beat the soft butter with the sugar until you get a frothy mixture.
   • Incorporate the almond flour, then add the eggs one at a time, continuing to mix.
   • Add a tablespoon of sifted flour and a pinch of salt, and mix until you have a smooth mixture.

3. Tart assembly:

   • Roll out the shortcrust pastry on a lightly floured surface and line a previously buttered and floured tart pan with it.
   • Prick the bottom with a fork, then pour in the frangipane cream and level it with a spatula.
   • Arrange the apple slices in a circle and the red currants on top, then sprinkle with brown sugar and a pinch of cinnamon.
   • Bake in a preheated oven at 180 °C for about 35-40 minutes or until golden brown.

4. Finishing:

   • Let the tart cool before removing it from the pan.
   • Serve at room temperature or slightly warmed up.

Curiosity

In the world of pastry, the term “frangipane” often refers to a type of cream that includes almond flour. Its name is derived, according to legend, from a Roman nobleman named Frangipani who created a perfume made from almonds used to scent leather gloves in the 16th century. The recipe that combines this aroma with sweet ingredients has then evolved into the frangipane cream known today.