10/13/2011

Apple and almond tart

I have some apples to use up, so decided to hunt through my collection of apple recipes to find something different. This recipe is from a booklet I had many years ago in a magazine called 'Home and freezer Digest' which sadly no longer exists. I thought I'd also use this as my offering to Ruth's [of 'Pink Whisk'] October challenge -  to use apples in a recipe - which you'll find here


Pastry:
75g butter
175g plain flour
25g ground almonds
1 egg yolk
15ml cold water
1/4 tspn almond essence

Topping:

115g plain flour
1/2 tspn mixed spice
50g butter in cubes
50g light demerara sugar
50g flaked almonds

Filling:
675g cooking apples
25g sultanas

Preheat oven 190C/375F/gas5

I used a food processor to blend the flour and butter for the pastry, then stirred in the sugar and ground almonds. Whisk the egg yolk, water and almond essence together, then add them to the mixture and make into a nice soft dough. Put into the fridge for about 20 mins.

For the topping - put the flour and spice in a bowl, and rub in the butter.Add the sugar and almonds.

Roll the pastry out to fit a 23cm loose bottomed flan tin. I liked Mary Berry's advice on the GBBO masterclass last week - she took the base out of the flan tin, put it on the worktop and rolled the pastry out over it; you could see the base through the pastry so you had a good idea of the size you needed. I didn't try it! Let the pastry chill for about 1/4 hour.

Peel, core and slice the apples thinly then arrange them in circles in the pastry case. Sprinkle over the sultanas and almonds. The tart will seem very full, but the filling will drop a bit when cooking. Cover this with the topping, pressing it down lightly. Bake for 25-30 mins till top is golden and the apples are soft. Cool in tin for 10 mins. If you want, you can dust the top with icing sugar. I think it finishes it off.



We liked this very much; the contrast between the soft apple and the crunchy topping was delicious. One to add to my notebook. I also liked the slight almond flavour in the pastry.











4 comments:

Suelle said...

This looks very good!

I liked Mary Berry's tip for rolling pastry too, but I'm not sure it would be as easy as she made it look. I can imagine my flan tin base sliding around while I'm trying to roll the pastry.

Jean said...

This looks gorgeous. I have a large number of windfall cooking apples at the moment so I will give it a try.

I have been enjoying the masterclass with Mary and Paul. They make it look so easy and all common sense.

snowy said...

Jean, I visit your franglais blog often,but am unable, for some reason, to post comments.

Snowy

Jean said...

Snowy - Thanks for visiting my blog. I will check out the comments function and see if I can find out what's wrong. I'm not really competent with computers but my OH is so hopefully I can sort it out.