Go Back

Apple & Cobnut Frangipane Tart

Prep Time46 mins
Cook Time40 mins
Total Time1 hr 26 mins
Course: Dessert
Keyword: dessert,, Fika,, foraged,, pudding,
Servings: 8 portions



  • 150 g white spelt flour or plain flour
  • 30 g light rye flour
  • 15 g icing sugar
  • a good pinch fine sea salt
  • 90 g butter cold
  • 3 Tbls cold water


  • 80 g unsalted butter room temperature
  • 80 g cobnuts or skinned hazelnuts a few extra nuts to sprinkle on the top
  • 80 g golden caster sugar
  • ½ lemon zest
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbls cream, single or double
  • 1 Tbls white spelt flour
  • 5-6 small apples
  • 3 Tbls apricot jam


  • Begin with roasting the cobnuts if using. Preheat the oven to 150°C and bake for 20-25 minutes. Cool.
  • Pastry: Sift the flour into a bowl and dice the butter into it. Add the salt. Rub the butter into the flour until it resembles breadcrumbs. Stir in the icing sugar then the cold water until the dough comes together. Knead lightly to make a ball. Alternatively make the pastry in a food processor. Chill for 20 minutes.
  • Preheat the oven to 190°C fan.
  • Grease the base of a 24cm pastry case. Roll out the pastry, line the tin, and trim the edges. Line with parchment and half-fill with baking beans or rice. Bake for 10 minutes, remove the paper, then bake for a further 5 minutes. Remove from the oven and set to one side to cool.
  • Meanwhile, grind the cobnuts or hazelnuts. Set to one side. Beat the butter and sugar until really light and fluffy in a free standing mixer. Crack the egg into a bowl, then add the egg yolk, lightly whisk together. Gradually add to the butter mixture. Fold in the ground cobnuts or hazelnuts, flour, cream and lemon zest then tip into the cooled pastry case. Halve the apples, carefully cutting out the cores. Place flat side down and slice thinly across the width. Place the apples in the tart. Sprinkle a few chopped nuts on the top and dust lightly with icing sugar. Bake for 15 minutes, then reduce the heat to 175°Cf fan and continue to bake for 20-25 minutes or until the frangipane is puffy and golden and the apples just cooked. remove from the oven. Place the apricot jam in a small saucepan with 2 tablespoons of water. Heat gently, whisking until smooth. Paint the apples with the apricot jam. Serve warm or cold