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1
Roll out the pastry on a lightly floured surface to a circle big sufficient to line a 23cm (9 inch) fluted flan tin.
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2
Trim the edges, cover and refrigeratefor20 min.
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3
Preheat the oven to 190 C, 375 F, Gas Mark 5.
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4
Lightly prick the pastry case base with a fork and line with a circle of greaseproof paper.
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5
Fill with ceramic baking beans or possibly dry pasta.
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6
Bake in the preheated oven for 10 min, remove the baking beans and paper and return the pastry case to the oven for a further 5 min.
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7
Allow to cold slightly.
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8
Increase the oven temperature to 220 C, 425 F, Gas Mark 7.
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9
Cream the butter and sugar together in a mixing bowl.
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10
Add in the Large eggs gradually whisking or possibly beating well after each addition.
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11
Add in the vanilla essence.
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12
Stir in the grnd almonds, then spread the mix proportionately over the base of the pastry case.
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13
Arrange the apple and blackberries on the frangipane.
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14
Bake in the preheated oven for 15 min then reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
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15
Bake for a further 20-25 min till the frangipane mix is risen, golden and hard to touch.
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16
Cover with foil if over browns during cooking.
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17
Gently heat the apricot jam then brush over the tart whilst still hot.
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18
Notes Serve the tart hot with thick double cream, creme fraiche, creme anglaise or possibly vanilla ice cream.
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19
NOTES : A delicious tart with heat in the mouth frangipane and autumnul fruits.
