Tarte aux pommes
14/7/2010
Serves 6
Ingredients
| 2 sheets | Puff pastry |
| ¾ cup | Ground almonds |
| 1 | Egg |
| 1 tbsp | Brandy |
| 2 tbsp | Sugar |
| 1½ | Granny smith apples |
| 1 tbsp | Lemon juice |
| 2 tsp | Caster sugar, mix with lemon juice |
| 2 tbsp | Apricot jam |
| 2 tbsp | Almond flakes |
Directions
- 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.
Wine Match
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