www.odlums.ie /recipes/apple-and-almond-tart/

What you need:

Pastry
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Icing Sugar
  • 75g/3oz Margarine
  • 1 Egg

Filling

  • 75g/3oz Margarine
  • 125g/4oz Caster Sugar
  • 2 Eggs
  • 100g Packet Ground Almonds
  • 1 level teaspoon Cinnamon
  • 3 Eating Apples (peeled, cored and cut into wedges)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 23cm/9" flan dish.
  2. Sieve flour and icing sugar into a bowl. Rub in the margarine. Add the egg and bring Ingredients together to form a dough.
  3. Turn pastry onto a floured surface and roll into a round to fit into the prepared tin.
  4. Make filling by creaming the margarine and sugar together. Beat in the eggs.
  5. Add the ground almonds and cinnamon and stir until all Ingredients are well combined.
  6. Spread filling into the pastry case and press the apple wedges on top.
  7. Bring the loose pastry from the edges onto the filling and bake for about 40 minutes until golden brown and "set".
  8. Serve hot with custard, cream or crème fraîche
AppAlmTar

Apple and Almond Tart

Category

Desserts

Cook Time

40 mins

What you need:

Pastry
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Icing Sugar
  • 75g/3oz Margarine
  • 1 Egg

Filling

  • 75g/3oz Margarine
  • 125g/4oz Caster Sugar
  • 2 Eggs
  • 100g Packet Ground Almonds
  • 1 level teaspoon Cinnamon
  • 3 Eating Apples (peeled, cored and cut into wedges)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 23cm/9" flan dish.
  2. Sieve flour and icing sugar into a bowl. Rub in the margarine. Add the egg and bring Ingredients together to form a dough.
  3. Turn pastry onto a floured surface and roll into a round to fit into the prepared tin.
  4. Make filling by creaming the margarine and sugar together. Beat in the eggs.
  5. Add the ground almonds and cinnamon and stir until all Ingredients are well combined.
  6. Spread filling into the pastry case and press the apple wedges on top.
  7. Bring the loose pastry from the edges onto the filling and bake for about 40 minutes until golden brown and "set".
  8. Serve hot with custard, cream or crème fraîche
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