Have you ever put rosemary in an apple tart? We bet you haven't! Try Ernst Knam's version and let us know what you think!
Tart with frangipane cream, apples, and rosemary
Ingredients:
For the shortcrust pastry
- 300 g all-purpose flour
- 150 g butter
- 150 g granulated sugar
- 6 g baking powder
- 1 egg (or 2 small eggs)
- Vanilla powder
- A pinch of salt
For the frangipane cream
- 100 g butter
- 100 g caster sugar
- 100 g almond flour
- 30 g all-purpose flour
- 5 g chopped rosemary
- 1 egg
For the rosemary caramel
- 230 g caster sugar
- 70 g butter
- 20 g rosemary
For the decoration
- 1 apple
- Apricot jelly to taste
Procedure
For the shortcrust pastry
Using your hands, or a spatula if necessary, thoroughly mix the butter cut into small pieces with the sugar, then add the egg, salt, and a pinch of vanilla.
Knead well until the dough is smooth and compact.
Add the baking powder and flour, sifted together, then knead well until the dough is smooth and compact.
Form a ball and wrap it in plastic wrap, then let it rest in the refrigerator for at least 2 hours before using.
For the frangipane cream
Using a whisk, beat the butter and sugar in a large bowl, then add the egg, previously beaten with a fork, pouring it in slowly, and continue to mix with a whisk.
Using a wooden spoon, mix the almond flour, 00 flour, and chopped rosemary into the mixture.
Mix well until the mixture is smooth.
For the rosemary caramel
Make caramel and add it in small pieces to the Frangipane cream.
Grease and flour the cake tin, roll out the pastry to a thickness of about 3mm and line the tin. Fill with the Frangipane cream and caramel to 3/4 of the cake tin. Wash a ripe apple, cut it into wedges and decorate the cake by arranging them on the surface in a radial pattern.
Preheat the oven to 175°C and bake for about 35 minutes. Once cooked, remove from the oven and, once cooled, glaze with apricot jelly.
