Apple and almond tart
This easy to make apple and almond tart adds an interesting twist to a beloved classic and we promise everyone will love it. If you already love apple tarts, then adding a hint of almond might be just what you need to surprise guests and enjoy something a bit different while still going for a classic. This recipe serves six to eight people, so it’s suitable for a small dinner party, depending on how greedy you and guests are (no judgement, we’d eat the whole thing by ourselves in one go). This apple and almond tart is perfect for a Sunday afternoon with a cuppa or to finish off a meal with family or friends in style. You can serve this tart warm or cold, but to make this delicious dessert even better, serve with some creme fraiche or custard. For an extra touch of indulgence, and especially to please the little ones, why not accompany a slice with a scoop of vanilla ice cream? Delicious! You can save this apple and almond tart in the fridge for a couple of days but it’s not suitable for freezing, although we doubt that will be a problem…
- ½ x 500g packet puff pastry
- 30g (1oz) butter
- 500-600g (1-1¼lb) Golden Delicious apples, peeled, cored and quartered
- 60g (2oz) ground almonds
- 60g (2oz) caster sugar
- 1 medium egg
- 1tbsp rum
- 2tbsps apricot glaze, or sieved apricot jam
- 1tbsp flaked almonds, toasted
- 23cm (9in) round fluted flan tin
This tart is equally delicious hot or cold, served with creme fraiche or custard. However, it's not suitable for freezing.
- Set the oven to moderately hot, 200°C (400°F, gas mark 6).
- Roll out the pastry and line the flan tin, trimming the edges. Prick the base then chill in the fridge.
- Melt the butter in a large frying pan and add the apple wedges. Cook them over a medium heat for 5-10 minutes until they are golden, then remove the pan from the heat.
- Transfer the apple wedges to a plate and leave to cool.
- Mix together the ground almonds, caster sugar, egg and rum to form a smooth mixture, then spread it over the base of the pastry case. Arrange the cooled apple wedges on top.
- Bake the tart in the centre of the oven for 30-40 mins, until the filling is golden in colour and set in the centre.
- Remove the tart from the oven. Warm the glaze or sieved apricot jam and brush it over the top of the tart. Sprinkle over the flaked almonds while still warm.
Nutritional information per portion
- Calories 270(kcal)
- Fat 16.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.