Apple and almond tart

Cut yourself a slice of this glorious apple and apple tart, perfect served warm with a dollop of ice-cream.

Serves 10

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

1 2/3 cup plain flour, plus extra, to dust

125 gram chilled butter, chopped, plus 25g extra, melted

2 tablespoon icing sugar, plus extra, to dust

1 egg yolk, at room temperature

1/2 cup almond meal (ground almonds)

1/2 cup cream

3 red apples unpeeled, quartered, seeded, thinly sliced lengthwise

1 tablespoon honey, warmed

Method

1.Process flour, chilled butter and half the icing sugar in a food processor until fine crumbs form. Add egg yolk and 1 tablespoon iced water; process until mixture comes together. Tum out dough onto a lightly floured surface. Bring together to form a smooth ball. Flatten to a disc. Wrap in plastic food wrap. Chill for 30 minutes.

2.Preheat oven to 200°C (180°C fan-forced). Grease a 24cm (base diameter) round fluted tart pan with removable base. Roll pastry between sheets of baking paper to 3mm thick. Line prepared pan with pastry; trim excess. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured.

3.Combine almond meal, cream and remaining sifted icing sugar. Spread evenly over base of pastry. Arrange apple on top of almond mixture, overlapping in a decorative pattem. Combine extra butter and honey, then brush glaze over apple. Bake for 40 minutes or until pastry is cooked and apple is golden. Cool in pan for 5 minutes. Dust with extra icing sugar. Serve warm.