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Bramley and prune frangipane tart

11 September 2006

Ingredients
(Serves 10)

To make 4 x 25cm tarts

For the sablée pastry 450g soft flour
350g butter
220g icing sugar
6 egg yolks
110g cornflour
Zest of 1 lemon, grated

For the frangipane mix 250g icing sugar
250g butter
250g ground almonds
4 eggs
4 Bramley apples, peeled and cored, fried in butter to soften
100g prunes, soaked in Calvados

To make 12 panna cotta 470ml milk
470ml double cream
230ml granulated sugar
Zest of 1 lemon
3 shots Calvados
Vanilla pod, split
4 leaves gelatine, soaked

To make 2 litres apple ice 1 litre water
750g sugar
1.5kg Granny Smith apple purée

For the toffee apple sauce 500g granulated sugar, cooked to caramel
Juice of 1 lemon
300ml water to stop cooking
500g apricot glaze
Little red colouring to give apple glow

Method Make pastry and line base of a tart mould. Bake blind. Place cooked apples and soaked prunes in base, and top with frangipane. Bake for 35 minutes at 190°C or until cooked. Reserve and keep warm. Make panna cotta mix, place in moulds and refrigerate.

Place all ingredients for apple ice in ice-cream machine and churn. Meanwhile, boil sugar and lemon juice to make toffee apple sauce, adding glaze and the water at the caramel stage. To assemble, give each plate a slice of tart, a panna cotta, and a ball of apple ice. Mask with toffee apple sauce and serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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