The sweet rose flavour compliments the nuttiness in this quick to make and impressive apple filo pastry tart. Filo pastry is a lighter option than puff or shortcrust pastry – so a great choice for when you want a better for you take on a sweet pie or tart. The frangipane filling makes this apple filo pastry tart feel really luxurious, but at only around 150 calories a serving you needn’t worry about sneaking a second slice.
- 3 sheets of filo pastry
- 4 Royal Gala apples, cored and cut into 3mm thick slices
- 10g unsalted butter, melted
- For the frangipane:
- 30g unsalted butter, softened
- 1tsp golden caster sugar
- ¼tsp ground cinnamon
- 50g ground almonds
- a couple of drops of rose extract
- 1 egg yolk, we used Clarence Court eggs
- You will also need:
- Baking tray 20 x 30cm lined with baking parchment
Preheat oven to 220C/Gas 7. Place one sheet of the filo pastry on the lined baking tray, brush with a very thin layer of melted butter, place the second layer of pastry on top and again coat with the butter, place the final layer on top and tuck the overhanging pastry in to create a lip. Put the remaining butter to one side to coat the apples later.
To make the frangipane: Mix the butter, sugar, ground cinnamon and almond. In a separate bowl combine 1tbsp water with the rose essence and egg yolk, gradually incorporate this into the almond mixture.
Spread the frangipane over the filo base and randomly arrange the apples on top, brush the remaining melted butter over the apples, then using a sieve dust a little ground cinnamon on the top. Bake for 30 mins.