Normandy Apple Tart
Ingredients
For the paste
- 375 g strong white flour plus extra for dusting
- 250 g caster sugar
- 125 gbutter softened
- 1 medium egg
- splash water to mix
- 4 dessert apples thinly sliced
- 100 gapricot jam warmed
For the frangipane
- 200 g butter softened
- 200 g caster sugar
- 2 medium eggs plus 2 medium egg yolks
- splash calvados
- 60 gflour
- 200 g ground almonds
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- To make the sweet paste, put the flour, sugar, butter, egg and water into a bowl and combine.
- Roll out on a lightly floured surface and use to line a 30.
- 5 cm/12 inch shallow round cake tin.
- To make the frangipane, cream the butter and sugar together and add the eggs and egg yolks one at a time.
- Add the Calvados, flour and ground almonds and mix well.
- Spread the frangipane over the paste in the cake ring, then fan out the apple slices from the edge to the middle in the form of a cross.
- Bake for 25 minutes until golden brown.
- Brush with apricot jam while still warm and serve immediately.