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.