Anyway, the inspiration stuck and I ended up repeating within my currently limited repertoire of tart recipes. Lots of ground almond + a seldom-used Laduree recipe book = a sweet shortcrust pastry + a sweet almond filling + fruits of choice.
Almond Frangipane (adapted from Cannelle et Vanille)
Sufficient filling for 2 8-inch tarts
60g all purpose flour
200g ground almond
1. Cream butter and sugar together
2. Add eggs and mix well
3. Mix flour and ground almond together
4. Add flour mixture into egg-butter mixture, mix until well incorporated.
5 small-mid sized apples (I used red fuji)
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
30g unsalted butter
1. Peel, core & cut the apples. I like to leave them in thick chunks so they retain some bite though the outer layer is baked to a slightly soft and moist stage.
2. Mix apples with sugar, lemon, cinnamon in a large bowl and set aside for 30 minutes to 1 hour.
3. Drain the apples and cook the drained juice over low heat. Add butter and reduce the juice to a thick mixture.
4. Pour the hot, thickened juice back over the apples.
1. Pre-heat oven to 190C. Bake the empty tart, with weights for 20 minutes.
2. Remove weights from tarts, spoon almond filling into the tarts and smoothen it slightly. Bake for another 10 minutes.
3. Layer apples onto the tarts, press it down into the filling slightly, bake for another 15 minutes.
- Cover the tarts loosely with parchment paper to avoid over-browning. Check out my too-browned tart edges!
- If using fruits that do not require baking, bake the empty tarts for 30 minutes, spoon the filling in and bake for another 15 minutes. Brush the top with a light fruit jam and layer the fruits (strawberries in my case) on.