Baked Goods & Sweet Treats Recipes

The Bake Off Bake Along: Week 6 (Pastry)

I’m not going to lie, I totally shed a tear when Alvin left this week. He wasn’t even one of my favourites (like you Tamal and Matt) but he just seemed like the nicest man and you could tell how much it all meant to him. 

I’ve made tarts many times before and never had to struggle with my crust. But today I made the same fatal error that Nadiya made on the show. I rushed my own directions and didn’t allow my pastry to chill enough – this meant that the butter started running out during the baking process. Ugh. Major fail!

My downfall on this week’s challenge was that in my quest to have no soggy bottom, I slightly overbaked the top of my pie. But… that being said…the bottom was perfection!

bake off bake along

Apple Frangipane Tart
3794 calories
365 g
1041 g
248 g
54 g
125 g
1436 g
273 g
185 g
7 g
105 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3794
Calories from Fat 2162
% Daily Value *
Total Fat 248g
Saturated Fat 125g
Trans Fat 7g
Polyunsaturated Fat 22g
Monounsaturated Fat 83g
Cholesterol 1041mg
Sodium 273mg
Total Carbohydrates 365g
Dietary Fiber 32g
Sugars 185g
Protein 54g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pastry
  1. 113 g of butter (1/2 a cup)
  2. 1 1/3 cups of flour
  3. pinch of salt
  4. 1 egg yolk
  5. 1 tablespoon of cold water
For the filling
  1. 113 g of butter
  2. 1/2 cup of sugar
  3. 1 egg, beaten
  4. 1 egg yolk
  5. 1 teaspoon of almond extract
  6. 2/3 cup of ground almonds
  7. 2 tablespoons of flour
  8. 4 apples, thinly sliced
  9. 1 teaspoon sugar (for decoration)
  1. In a large bowl add your butter and flour and pinch of salt. Blend the butter and the flour/salt together with your fingertips as much as possible. Then mix the egg yolk in. Continue to blend with your fingers until your pastry resembles fine bread crumbs. Then add in your tablespoon of water and stir to bring the pastry all together. Wrap up and place in the refrigerator to chill.
  2. After your pastry as chilled for about 30 minutes, gently flour your work surface and roll your pastry out quite thinly. Place your pastry into your tart pan, gently pressing down in the corners. Prick the bottom of your pastry with a fork and return to the refrigerator for an hour.
  3. Preheat your oven to 200 C. When the pastry has properly chilled, blind bake it for about 12 minutes. Set it aside to cool whilst you make your frangipane.
  4. To make the frangipane, cream together your butter and sugar. Then add in your egg and egg yolk (one at a time.) When that's been fully incorporated, add in your almond extract and then your ground almonds. Lastly, mix in your two tablespoons of flour.
  5. Sprinkle your pastry crust with a fine layer of ground almonds, just so they absorb some of the moisture during the baking process. Then spread your frangipane evenly into your tart crust. Lastly, arrange your apple slices into whatever beautiful pattern you wish. Bake for 15 minutes. Then lower the heat to 170 C and bake for a further 10 minutes.
  6. Then sprinkle your teaspoon of sugar over your tart and bake for a final 10 minutes. After that, set your tart aside on a wire rack to cool.
  1. Your pastry can be made the day before to save you time.
Rhyme & Ribbons
measuring cups
My beautiful new Mason Cash measuring cups c/o House of Fraser. 

pastry crumbs
And my incredibly huge Mason Cash mixing bowl c/o House of Fraser. I could mix enough cookies for an army in this bad boy!
pastryrolling pastrycrust in tart panapple slicesapples pre baking tart cooling checking for soggy bottom
Checking for a soggy bottom. 

bottom of tart
Soggy bottom avoided! 

apple tartapple frangipane tart mary cutting tart presentation eating tart
A little snack whilst baking never hurt anyone. 

not a star baker

Check out Ala’s blog today for our favourite bakes of last week! 

Ala and I  are so excited to finally announce some of the prizes available to the final winner of the Bake Off Bake Along. First we have an incredible Mason Cash package from House of Fraser worth over £60. There’s some beautiful kitchen scales, a Mason Cash cake pop set, a Mason Cash gingerbread man set, and a Mason Cash flour shaker. house of fraser

Plus some fabulous gifts from Dr Oetker, including: Gold Shimmer Spray, Giant Chocolate Stars, Sugar Strands, Premium Extra Dark Chocolate, Surprise Inside Cupcake Centres Salted Caramel and Madagascan Vanilla Grinder!

I can’t wait to see what you’ve come up with this week!

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  • Hannah

    Your tart looks beautiful! I love the way you’ve arranged the apples xx

  • Angela Entwistle

    I think your apple frangipane looks gorgeous, I too particularly like the way the apple is arranged on top, and the crust is certainly not burnt enough to send your hair curly! 😉 (as a young child my mum would always encourage me to eat over cooked crusts etc saying it’d turn my hair curly! – which I never wanted!)
    Angela x

  • Apple tart twinsies 🙂 I adore how you’ve arranged the apples to look like a flower… very beautiful! And what a cool apple-cutting contraption.

    • Thanks lovely! It’s a spiraliser – meant for making courgette/zoodles (whatever your prefer to call it) so I figured I could use it as a mandolin…it worked pretty well though some were a bit thin! x

  • I was seriously heartbroken for Alvin, he seems so sweet! But yes, #TeamTamal ALL THE WAY.

  • Amanda this looks so pretty! Love the apple arrangement!

  • I’m attempting mine today after catching up with the episode as soon as I walked in the door! Fingers crossed!
    I love the rose petal effect of the apple – so simple but beautiful!

    • I will definitely keep my fingers crossed for you! Hope I didn’t spoil it for you though – I’m really sorry! x

  • Cate in the Kitchen

    One day I will master that gorgeous apple arrangement situation, one day..

  • Your measuring cups are so pretty! And so is your apple arrangement!

  • Ala

    This is amazing – I am in actual awe! I’m tempted to try this myself on the weekend… I have some spare apples leftover! x

  • oh I love that the apples look like a giant rosette on top of the tart!

  • Good job though! I mean it still looks absolutely delicious! I made the same mistake – I definitely didn’t have my pastry cool enough before putting it into the oven, it was so sad to look at! And I definitely agree, Alvin wasn’t a favourite of mine, but he was so sweet!x

    • I didn’t think he was the most talented baker, but I was really touched by him – you could tell how much he cared and his whole heart was in it! x

  • ohh man this looks so so delicious!!

  • Christine Everyday

    Thanks a lot, now I’m drooling all over my keyboard.

  • Can I be part of your cookie army? Please?

    Alos: DUDE THAT PIE LOOKS AWESOME. Tell Mary Berry to go away. I think she’s lost her touch this year. xxx

    Little Miss Katy | UK Lifestyle Blog

  • Ooooff it still looks so good! I love that you used your spiraliser to cut your apples! It worked so well too, they’re gorgeous! I slightly overdid my pastry this week too – but it didn’t taste burnt at all and actually I preferred it crunchier as the frangipane was so light and soft. No soggy bottoms is a great thing! Alice xx

    • Haha if I’m not actually using the spiraliser to make noodles I should use it for something tasty, right? 🙂 Yours looked great! xx

      • I’ve not used mine as a mandolin yet, just for courgetti, but it obviously works well with apples!

  • That looks freaking delicious to me!!!

  • Awww you look so sad! I actually watched a WHOLE episode the other day – for the first time!! I thought of you! I don’t know why they use a secret recipe, it seems a little unfair. I’d rather they have a theme so people could look up recipes.

    • Totally! I get that you’re testing knowledge, but you need to do it in a reasonable way – a very small portion of the world usually knows that the bake from the challenge even looks like. Test them on the basics with the secret recipe! x

  • I always struggle with pastry! It’s just one of those things I can never get right! Yours looks great, the bottom is complete perfection, you should have got star baker for that alone!


  • Ah, a difficult tart. Oh well, I’d still totally eat it 😉

  • And yet it still manages to look amazing!

    I think the last time I made pastry was when we had to make mince pies in school! I prefer easy things 😉

    • Pastry is so hit or miss with me. Sometimes I make one that I’m super proud of and then the next one is rubbish 🙁 x

  • Ashley Angle

    It looks really pretty!

    ~Ashley @ A Cute Angle

  • It looks like an apple flower! 🙂 So pretty!

  • That looks very pretty! And can you teach me how to make pastry when I come visit in February?? I have not mastered it, and the one time I tried, the butter just warmed too quickly and everything fell apart spectacularly. Boo. x

    • Working with sucks sometimes, and it’s all due to the massive amounts of butter. Just remember that patience and the refrigerator are your bffs when it comes to pastry 🙂 x