Apple Tarte Frangpiane Recipes

I am very fortunate to have been invited to demonstrate at Weald Park Game & Country Show, Essex this weekend. Find below the recipes for the 2 dishes I will be creating as part of my sets this weekend. If you were there, I hope you enjoyed it, if you are reading having found it some other way then enjoy 🙂

Barbecue Mint & Lemon Rump of Lamb Smoked with Rosemary

Ingredients:

  • 2x250g Rumps of Lamb
  • 4 Stems of Fresh Mint, leaves stripped
  • 6 Springs of Fresh Rosemary, needles stripped
  • 4 Cloves of Garlic
  • 1 Lemon, Zested & Juiced
  • 1 tbsp Sugar
  • 3 tbsp Olive Oil
  • Salt & Pepper
  • Extra Rosemary for Smoking

Method:

  • Setup your barbecue for 50:50 direct:indirect heat at 230C
  • Roughly chop the mint & rosemary separately and place in a pile with the lemon zest
  • Crush or puree the garlic and put with the mint and rosemary
  • Add the olive oil, sugar, lemon juice and salt and pepper to the other ingredients and run your knife through them to produce a homogenous paste ready for rubbing into the lamb
  • Trim excess fat off the lamb and score on both sides
  • Apply the rub to the lamb making sure it is thoroughly rubbed into the scores and across the surface of the meat
  • Put the extra rosemary for smoking on the grill above the direct heat before placing on the 2 lamb rumps. Close the lid
  • Cook for around 4-5 minutes before turning. If the meat is sticking close the lid and leave for to grill for an extra 30-45 seconds before trying again. The meat should self-release
  • Grill for another 4-5 minutes on the second side and check again that it has self-released from the grill bars
  • Check the internal temperature. For pink lamb you are looking for 65c, and for well done 75c
  • If the lamb is not up to the desired temperature, move the lamb to the area of the grill that is indirect heat and close the lid
  • Cook until the desired internal temperature is achieved and remove to a plate and rest for 5 minutes
  • Carve and serve with new potatoes and green beans

Apple Tarte Frangipane x4 individual

Pastry

Ingredients:

  • 35g softened butter
  • 18g caster sugar
  • 9g cold water
  • 70g plain (all-purpose) flour

Method:

  • Place the butter, sugar and water in a bowl and whisk by hand until the water and sugar have been incorporated into the butter
  • Add in the flour and mix to combine. The mixture should become a paste that will clean out the bowl and transfer easily to the work counter for a quick knead
  • This dough can be rolled out straight away as it does not require time to rest in a fridge
  • Quarter the dough and roll to the thickness of a pound coin before transferring to the individual tart cases

Frangipane Filling:

Ingredients:

  • 75g softened butter
  • 75g caster sugar
  • 75g ground almonds
  • 20g plain (all-purpose) flour
  • 2 eggs (lightly combined)
  • 1 tbsp Kirsch
  • 1 apple, peeled

Method:

  • Using an electric whisk cream the butter and sugar in a bowl until the mixture turns a lighter shade of yellow
  • Stir in the ground almonds and flour before mixing in the beaten egg. The mixture can look as though it has curdled at this point but just keep working it until you have a smooth consistency mixture
  • Stir in the kirsch and transfer to the unbaked pastry cases. Fill almost to the top of the pastry case
  • Quarter and core the apple before thinly slicing from one end to the other, keeping the slices in sequence
  • Each quarter will fit into the top of each tart and make sure to press the apple down into the mixture so it becomes incorporated into the final bake
  • Bake indirect on your barbecue at 200c for 20-25 minutes, or until the pastry shrinks away from the case and a skewer comes out clean when you probe the mixture

If you make either of these dishes be sure to let me know how the turned out and if you made any modifications to them.

I hope you enjoy them 🙂

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About richardpholden

Chef living in Henley-on-Thames working for Weber BBQ's UK. Passionate about food and championing local/niche suppliers. Available for private catering, in-home cooking lessons and menu consultation. In this blog I hope to honestly share some of my journey with you, the highs and the lows, as well as post thoughts that have provoked me and made me think about something in my life, or in the larger world, in a slightly different way. These are my thoughts and my interpretations and questions on any given topic. I love the kinds of questions that make us look at an aspect of our life and delve into it more than usual. I hope you enjoy!

Posted on September 27, 2013, in Recipes, Updates and tagged , , , . Bookmark the permalink. 3 Comments.

  1. Have fun at the show!

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