Brush over the surface and sprinkle with flaked almonds.ĭust the pudding with icing sugar and serve warm. Melt the jam with 2 tbsp of water in a small pan. Arrange the sliced apples in a neat overlapping circular pattern over the top.īake the pudding in the oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed. Spoon the mixture over the brioche base and spread it to the sides. Measure the butter and sugar into a food processor and whiz until pale and fluffy.Īdd the almond extract, ground almonds, eggs and flour, then whiz again until the mixture is soft, creamy and there are no lumps. Make sure you cover the base and fill in all the gaps, but don’t overlap the slices. Slice the brioche into thin slices, about 5mm (¼in), and arrange these over the base of the dish. Preheat the oven to 200C/180C fan/gas 6 and grease the dish with butter. You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter.
#Mary berry apple frangipane tart brioche skin
2 red dessert apples, skin on, cored and thinly sliced.
#Mary berry apple frangipane tart brioche plus
Add a little of the egg mixture to the butter and sugar and beat until combined. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge.įor the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender.īeat the eggs with the Calvados, salt and the almond essence. Use the pastry to line a 23cm/9in tart tin. Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Once tender, remove from the water and pat dry with kitchen paper, reserving the water.īring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup. Bring to the boil and simmer for 5-10 minutes. Add the caster sugar, lemon juice and star anise. The search for the ultimate autumnal Sunday roast dessert is over. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill.įor the poached pear, add the pear to a small saucepan with enough water to cover. Meet Mary Berrys apple brioche pudding, as seen on her BBC2 series, Simple Comforts. Beat in the egg and vanilla paste, followed by the plain flour. Sift in the icing sugar, then add the ground almonds and salt and mix. Once ready, place the pan in a cold water bath and set aside to cool.įor the pastry, beat the butter with a wooden spoon in large mixing bowl. Heat gently until the sugar is dissolved.īring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Add the jam sugar and a squeeze of lemon juice. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. For the jam, put a small plate in the freezer.
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