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.