by Rosemary Goddard
275g ready made sweet shortcrust pastry
250g Bramley apples
Juice of a lemon
100g softened butter
100g golden caster sugar
1 large egg, beaten
1 tbsp plain flour
100g ground almonds
2 tbsp apricot jam
Oven 180 degrees
Roll out pastry and line a fluted tart tin 14 x 4 inches. Prick all over and chill in the fridge. Bake blind for approx. 15 mins.
Peel, core and slice the apples. Put in a bowl with the lemon juice and toss well to coat in the juice.
Beat the butter and sugar in a bowl until pale and creamy. Beat in the egg then fold in the flour and almonds. Spread evenly over the pastry base. Arrange the apple slices on top in a row along the tart. Bake in the oven for 20 – 25 mins until golden.
Put the jam in a pan with 1 tbsp water. Simmer for 2 – 3 mins then push through a sieve to make a smooth sauce. Brush over the tart to glaze.
I make it in a bigger tart tin with 375g of pastry and 1 ½ quantities of frangipane which seems to work fine.