The original recipe has a honey butter glaze made with the apple peels. I have substituted an apricot glaze to simplify the making.
Ingredients
| 30 g | Butter, softened |
| 30 g | Icing sugar, sifted |
| 50 g | Ground almonds, sifted |
| 6 | Apples, firm, such as Granny Smith (Main) |
| 2 Tbsp | Apricot jam, diluted with the juice of one lemon |
| ½ | Eggs, beaten |
| 1 | Lemon, juiced |
| 1 packet | Sweet short pastry (Main) |
Directions
- Line a 23cm flan tin with the pastry and chill.
- Peel, halve and core the apples, then coat with lemon juice to stop browning.
- Beat icing sugar and butter until creamy, gradually add the almonds and egg. Spread on to the chilled flan base.
- Thinly slice the apples and arrange in concentric circles around the tart.
- Heat and strain the apricot jam and lemon to make the glaze. Brush a little across the apple.
- Bake the tart in a preheated oven at 200degC for 20 mins.
- Cool a little on a baking rack and brush the remaining glaze over the tart. Garnish with raspberries and mint.
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