Ingredients

  • 250g puff pastry
  • 50g butter, softened
  • 50g golden caster sugar
  • 1 egg, beaten
  • 50g ground almonds
  • 35g plain flour
  • 2–3 cox apples, thinly sliced
  • 1 tbsp apricot jam, mixed with 1 tbsp boiling water
  • Icing sugar to dust

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Roll puff pastry into a rectangle about 25cm x 15cm. Place onto a lined baking tray and score a 1cm border around the edges, making sure not to cut all the way through the pastry.
  3. Cream the butter and sugar until pale and fluffy, then slowly add the egg. Stir in the almonds and flour.
  4. Spread the mix over the tart base, inside the border, then top with the apple slices overlapping each other.
  5. Brush with the apricot glaze, then bake for 20–25 minutes until golden.
  6. Serve with clotted cream, ice cream or crème fraîche.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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