Apple Tart with Marzipan Frangipane

subheading: For gluten free shortcrust pastry:

300 g (2 ½ cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)

½ tsp xanthan gum

½ tsp salt

100 g (¾ stick + 1 tbsp) unsalted butter, softened

90 g (¾ cup) icing sugar

1 UK medium/US large egg, room temperature

1 UK medium/US large egg yolk, room temperature

subheading: For marzipan frangipane:

170 g (1 ½ sticks) unsalted butter, softened

150 g (5 ⅓ oz) marzipan (Ideally, use a natural marzipan with no added dyes or colourings.)

175 g (7/8 cup) caster/superfine sugar

2 UK medium/US large eggs, room temperature

1 UK medium/US large egg yolk, room temperature

250 g (2 ½ cups) almond flour or finely ground almonds

120 g (1 cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)

subheading: You will also need:

4 to 5 medium apples (I recommend using tart apples with a red or orange skin, such as Pink Lady, Braeburn or Jazz.)

juice of 1 lemon

30 g (⅓ cup) flaked almonds

Directions at theloopywhisk.com

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