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Ingredients Jump to Instructions ↓

  1. 275g ready-made sweet shortcrust pastry

  2. 100g softened butter

  3. 100g golden caster sugar

  4. 1 large egg, beaten

  5. 1tbsp plain flour

  6. 100g ground almonds

  7. 250g Bramley apples Juice of

  8. 1 lemon

  9. 2tbsp apricot jam

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180ºC (160ºC fan oven) gas mark 4. Roll out the pastry and use to line a rectangular fluted tart tin measuring 35x1cm. Prick all over with a fork, and chill for 10min. Cover the pastry with greaseproof paper and baking beans and bake for 15 minutes until the pastry feels dry to the touch. Remove the paper and beans when cool enough to handle. Peel, core and slice the apples evenly. Put in a bowl with the lemon juice and toss well to coat in the juice. Make the frangipane. Beat the butter and sugar together in a bowl until pale and creamy. Beat in the egg, then fold in the flour and ground almonds. Spread the frangipane evenly over the base. Arrange the apple slices on top, lining them up in a row along the tart. Bake for 20-25min until golden. Put the apricot jam in a pan with 1tbsp water. Simmer for 2-3min then push through a sieve to make a smooth sauce. Brush all over the tart.

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