3/4 cup ground almonds
1 Tbs brandy
2 Tbs sugar
1 1/2 Granny Smith apples
1 Tbs lemon juice mixed with 2 tsp caster sugar
2 Tbs apricot jam
2 Tbs flaked almonds
Preheat oven to 180C. Line a greased 12 x 36 cm tart tin with the pastry. Prick the bottom all over with a fork then bake for 10 minutes. Remove from the oven, press down gently then let cool.
Mix the almonds, egg, brandy and sugar together then spread on the pastry.
Halve the apples, core and slice thinly. Mix with the lemon juice and sugar mixture then lay on the pastry in an overlapping pattern.
Bake for approximately 30 minutes or until a deep golden colour. Warm the apricot jam and brush all over the apples and the pastry.