4 dessert apples - peeled, cored and thinly sliced
4 tablespoons apricot jam (optional)
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
Grease a 23cm tart tin and cover with the shortcrust pastry. Trim excess from edges and prick the bottom with a fork. Place in the fridge till needed.
For the frangipane, combine the almonds, sugar and salt in a food processor. Pulse till the almonds are finely ground (alternatively, skip this step and start with 150g ground almonds). Add the eggs, almond extract and melted butter. Pulse to combine.
Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices on top in an overlapping pattern. Start at the outside edge, and work towards the centre.
Bake tart in the oven for 25 to 35 minutes, until the pastry is golden brown and the apples are tender. Remove from the oven to cool on a wire rack.
If desired, heat the apricot jam in the microwave till liquid. Brush over the warm tart. Allow to rest further before slicing, so that the jam has time to set. Serve the tart warm or at room temperature.
This was really good and the recipe was super clear. One thing, this took a little longer than i thought so next time I will preheat the oven 5 mins or so later as it had been preheating for a while. I didn't add the apricot jam but it would be just as lovely with it. - 12 Aug 2016