I had been given some lovely cooking apples and Kentish cobnuts so could not resist the combo with some cinnamon. I loved the crisp filo pastry with the soft frangipane middle.
This tart is inspired by Eric Lanlard as there is a similar one in his Tart It Up book.
Apple, cobnut and Honey Tart
- 125g soft unsalted butter
- 150g additional unsalted butter for melting
- 125g caster sugar
- 120g finely ground cobnuts
- 3 large eggs
- 1tsp Neilssen Massey Vanilla Bean Paste (extract is just not the same)
- 1 tsp ground cinnamon
- 1 pack of shop bought filo pastry
- 5 large cooking apples
- 75g brown sugar
- 3 tbsp honey
- Handful of cobnuts for sprinkling on top
To make it
- First make the apple filling by peeling and coring the apples and then chopping them into largish chunks.
- Pop these into a pan with a tablespoon of water, cover and leave to cook for a few minutes only. You want them to be just tender and not completely mushy.
- Leave to one side to cool.
- For the frangipane filling, Beat the eggs and set aside.
- Cream the butter and sugar until it’s light and fluffy.
- Beat in the ground cobnuts and then add the beaten egg a little at a time until it’s all used up. I simply leave the KitchenAid on setting 3 and do this over ten minutes or so.
- Finally beat in the vanilla paste and half teaspoon ground cinnamon.
- At this stage put the oven on to preheat at 180C and melt the 150g butter.
- Line a deep 20-22cm baking tin with the melted butter, then line it with some grease proof paper and set aside.
- Fold out the filo pastry and brush the first layer with melted butter.
- Line the baking tin with it and let it flop of the sides.
- Give the tin a quarter turn clockwise and do this again with four more sheets of filo.
- Spoon the frangipane mixture onto the base and then spoon the apples on top of that. Try to get just the apple pieces and not the liquid.
- Sprinkle the sugar and remaining cinnamon over the top.
- Fold the pieces of pastry hanging over the sides of the tin over the apple and frangipani mixture – scrunchy is a good look.
- Butter any filo you have left over and scrunch it over the top.
- Bake for 45 minutes. The top should be golden brown and a skewer should come out clean.
- While it’s baking, chop the handful of cobnuts and lightly toast them in a frying pan.
- When the cake comes out of the oven, drizzle over the honey and toasted cobnuts.
- I served this with some cinnamon flavoured creme fraiche. I would recommend eating it all warm as it didn’t taste nice cold.
Have you ever used cobnuts? Please share your recipes