This rustic apple pastry tastes even sweeter than it looks, thanks to the secret ingredient – apricot jam
- For the base:
- 250g (8oz) plain flour
- 150g (5oz) butter
- 150g (5oz) ground almonds
- 125g (4oz) caster sugar
- 1 medium egg
- 1tsp almond essence
- Grated rind 1 lemon, plus 1tbsp juice
- For the filling:
- 3 large dessert apples, eg Granny Smith, cored and cut into half slices
- 1tsp mixed spice
- 1tbsp apricot jam, warmed
Set the oven to 180°C (350°F, gas mark 4).
To make the base, sift the flour into a bowl and then rub in the butter. Stir in the ground almonds and the sugar.
Lightly beat egg, almond essence, lemon rind and juice together and add to dry ingredients. Mix, using a round-bladed knife, until the mixture binds together to form a dough.
Take a 26 x 16.5cm (10¼ x 6½ in) tin, lined with baking parchment. Using two-thirds of the dough, break off pieces and press to line the base and sides, keeping it at an even thickness. Prick the dough with a fork.
Lay prepared apples on the base and sprinkle over the mixed spice. Take the remaining dough, tear pieces off and place randomly over the apple layer, so that some of the apple can still be seen. Bake for 30-35 mins in the centre of the oven, until pastry is a light golden colour.
Meanwhile, mix the apricot jam with 1tbsp water and warm until runny. Remove tart from the oven and brush the apricot glaze over the top. Leave tart to cool in the tin for about 20 mins, so that it has time to set, before transferring to a wire rack to cool completely. Cut into eight slices before serving.
Top tip for making Layered apple pastry
This pastry tastes delicious smothered in creamy custard - or try it with a dollop of vanilla ice-cream.