Apple rose frangipane tart

Method

1. Step 1

   Place 1½ cups (225g) of the flour in a food processor. Add the icing sugar and chopped butter and process until the mixture resembles fine breadcrumbs. Add the water and 1 egg yolk and process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.

2. Step 2

   Roll out the pastry on a lightly floured surface to a 30 x 40cm rectangle. Line a 12 x 34cm fluted tart tin with removable base with pastry. Use a small knife to trim excess. Place in the fridge for 15 mins to rest.

3. Step 3

   Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights and bake for 8 mins or until light golden. Reduce oven to 180°C.

4. Step 4

   Use an electric mixer to beat extra softened butter and caster sugar in a bowl until pale and creamy. Add the egg and remaining egg yolk and beat to combine. Stir in the almond meal, brandy or orange juice and remaining flour. Spread over pastry case.

5. Step 5

   To make apple roses, use an apple corer to core apples. Halve lengthways, then cut crossways into 1mm-thick slices. Place in a large bowl. Add lemon juice, caster sugar and cinnamon. Toss to combine. Set aside for 10 mins or until softened. Place 3-5 apple slices, overlapping slightly, on a clean work surface and roll up tightly. Arrange over tart. Bake, covering with foil if necessary to prevent overbrowning, for 35-45 mins or until light golden and cooked. Serve warm or at room temperature.