Apple and Almond Tart
Oven Time : 45-60 mins
What you need:
Pastry
- 175g/6oz Odlums Cream Plain Flour
- 50g/2oz Icing Sugar
- 75g/3oz Butter or Margarine
- 1 Egg
Filling
- 75g/3oz Butter or Margarine
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
- 100g packet Ground Almonds
- 1 level teaspoon Cinnamon
- 3 Eating Apples, peeled, cored and cut into wedges
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 23cm/9" flan dish.
- Sieve flour and icing sugar into a bowl. Rub in the butter/margarine. Add the egg and bring ingredients together to form a dough.
- Turn pastry onto a floured surface and roll into a round to fit into the prepared tin.
- Make filling by creaming the butter/margarine and sugar together. Beat in the eggs.
- Add the ground almonds and cinnamon, and stir until all ingredients are well combined.
- Spread filling into the pastry case and press the apple wedges on top.
- Bring the loose pastry from the edges onto the filling and bake for about 45-60 minutes until golden brown and set.
- Serve hot with custard, cream or crème fraîche
Bake with the Best
What you need:
Pastry
- 175g/6oz Odlums Cream Plain Flour
- 50g/2oz Icing Sugar
- 75g/3oz Butter or Margarine
- 1 Egg
Filling
- 75g/3oz Butter or Margarine
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
- 100g packet Ground Almonds
- 1 level teaspoon Cinnamon
- 3 Eating Apples, peeled, cored and cut into wedges
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 23cm/9" flan dish.
- Sieve flour and icing sugar into a bowl. Rub in the butter/margarine. Add the egg and bring ingredients together to form a dough.
- Turn pastry onto a floured surface and roll into a round to fit into the prepared tin.
- Make filling by creaming the butter/margarine and sugar together. Beat in the eggs.
- Add the ground almonds and cinnamon, and stir until all ingredients are well combined.
- Spread filling into the pastry case and press the apple wedges on top.
- Bring the loose pastry from the edges onto the filling and bake for about 45-60 minutes until golden brown and set.
- Serve hot with custard, cream or crème fraîche
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