Warm apple and almond tart

Herald on Sunday 28/11/2012

Grant Allen

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Serves 6

The original recipe has a honey butter glaze made with the apple peels. I have substituted an apricot glaze to simplify the making.

1 packet	Sweet short pastry
6	Apples, firm, such as Granny Smith
1	Lemon, juiced
30 g	Icing sugar, sifted
30 g	Butter, softened
50 g	Ground almonds, sifted
½	Egg, beaten
2 tbsp	Apricot jam, diluted with the juice of one lemon

Line a 23cm flan tin with the pastry and chill.
Peel, halve and core the apples, then coat with lemon juice to stop browning.
Beat icing sugar and butter until creamy, gradually add the almonds and egg. Spread on to the chilled flan base.
Thinly slice the apples and arrange in concentric circles around the tart.
Heat and strain the apricot jam and lemon to make the glaze. Brush a little across the apple.
Bake the tart in a preheated oven at 200degC for 20 mins.
Cool a little on a baking rack and brush the remaining glaze over the tart. Garnish with raspberries and mint.