Recipe: Warm apple and almond tart

By Grant Allen

Add a comment
The Warm Apple and Almond Tart is glazed with apricot jam. Photo / Jason Burgess
The Warm Apple and Almond Tart is glazed with apricot jam. Photo / Jason Burgess

The original recipe has a honey butter glaze made with the apple peels. I have substituted an apricot glaze to simplify the making.

Serves 6-8

Sweet short pastry (a proper Cordon Bleu chef would make their own, I used a bought sheets)
6 firm apples, such as Granny Smith, juice of a lemon
Almond cream
30g icing sugar, sifted
30g butter, softened
50g ground almonds, sifted
½ beaten egg
2Tbs apricot jam diluted with the juice of a lemon, to use as a glaze.

1 Line a 23cm flan tin with the pastry and chill.

2 Peel, halve and core the apples, then coat with lemon juice to stop browning.

3 Beat icing sugar and butter until creamy, gradually add the almonds and egg. Spread on to the chilled flan base.

4 Thinly slice the apples and arrange in concentric circles around the tart.

5 Heat and strain the apricot jam and lemon to make the glaze. Brush a little across the apple.

6 Bake the tart in a preheated oven at 200C for 20 mins.

7 Cool a little on a baking rack and brush the remaining glaze over the tart.
Garnish with raspberries and mint.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 09 Oct 2015 20:19:33 Processing Time: 988ms