Apple & Almond Tart
350g ‘Ready rolled’ puff pastry (I used MAXWELL brand from Countdown or recommend Paneton Pastry)
Almond Cream Filling
60g butter at room temperature
¼ cup sugar
1 cup almond flour (or finely ground almonds*)
¼ tsp baking powder
pinch of salt
1 Tbsp rum, brandy, bourbon or vanilla extract
6 small Granny Smith or Braeburn apples, peeled and soaked in lemon water)
½ cup sliced or slithered almonds to sprinkle over before baking
3 Tbsp raw or brown sugar
½ tsp ground cinnamon
Pre heat oven to 180ºC Fan Bake.
Grease a metal tart tin or Pyrex glass flan dish with butter. Line with the puff pastry and press carefully into the edges of the dish, fold any remaining pastry in on itself to strengthen the edges. Use a fork to prick small holes all over the pastry, pop it in the fridge for 15 minutes to chill. To bake blind; Cover the tart base with baking paper, scatter over baking beads (or use rice/legumes to hold the paper down while the pastry is blind baked; Place puff pastry base into the lower wrack of the oven and bake for 5 minutes or until the edges are baked to hold the shape. Remove the tin, take away the paper and baking beans, prick gently again with a fork to remove air pockets and then return the puff pastry base to the oven for a further 5–7 minutes or until the base is cooked. (This step ensures the tart base is crispy and crunchy!)
Turn the oven down to 170ºC Fan bake. For the filling, place the butter and sugar in a medium mixing bowl and beat them together with a wooden spoon until they are light and fluffy. Gradually beat in the eggs and then stir in the ground almonds, baking powder and salt. Add the liquor or vanilla extract.
Spoon the almond cream into centre of tart and spread all the way to the edges. Cut the apples into quarters then eighths and arrange until the almond cream is covered. Mix together the almonds, sugar and cinnamon then sprinkle over the apples. Place into the centre of a hot oven and bake for 35–40 minutes or until the almond cream is cooked.
Ready in: 1 hour 15 minutes | Cooking time: 35–40 minutes
Serves: 12 | Makes: 26cm tart
Food writer, Food stylist and Chef: Tracey Sunderland
Photography: Vanessa Lewis
Tip: To blind bake; line your tart tin with the pastry then lay a sheet of baking paper over it, scatter over baking beads (or use rice/legumes to hold the paper down while the pastry is blind baked to hold its shape.