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Classic Apple and Almond Tart

Prep Time:

1 Hour

Cook Time:

30 Minutes

Serves:

5+

Classic Apple and Almond Tart

Ingredients

  • You will need a 30 cm (12-inch) round, loose-bottom tart tin

For the pastry

  • 340g plain flour, sifted, plus extra for rolling
  • 170g unsalted butter, cold and cubed
  • 85g caster sugar
  • 2 eggs
  • 1-2 tablespoons cold water (as needed)

For the Apple Filling

  • 3 Bramley apples, peeled, cored, and sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon caster sugar

For the Almond Filling

  • 100g unsalted butter, softened
  • 100g caster sugar
  • 100g ground almonds
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain flour
  • Pinch of salt

To Finish

  • 2 red eating apples
  • 1 tablespoon apricot jam
  • 1/2 tablespoon water

Method

For the Pastry

  1. Place the plain flour, sugar, and butter in a large bowl and rub them with your fingertips until they resemble breadcrumbs. Alternatively, pulse in a food processor until the mixture is sandy.
  2. Stir in the eggs, then add cold water a little at a time, mixing until the dough comes together. You may only need some of the water.
  3. Turn the dough onto a lightly floured surface, shape it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
  4. After chilling, roll out the dough on a floured surface to about 3mm. Line the tart tin with the pastry, pressing it into the edges. Trim any excess pastry.
  5. Preheat the oven to 180°C /160°C fan) Gas mark 4. Line the pastry with baking parchment and fill with baking beans or rice.
  6. Bake for 15 - 20 minutes, remove the paper and beans and bake for 5 - 7 minutes until the base is golden and crisp. Set aside to cool.

For the Apple Filling

  1. Place the plain flour, sugar, and butter in a large bowl and rub them with your fingertips until they resemble breadcrumbs. Alternatively, pulse in a food processor until the mixture is sandy.
  2. Stir in the eggs, then add cold water a little at a time, mixing until the dough comes together. You may only need some of the water.
  3. Turn the dough onto a lightly floured surface, shape it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
  4. After chilling, roll out the dough on a floured surface to about 3mm. Line the tart tin with the pastry, pressing it into the edges. Trim any excess pastry.
  5. Preheat the oven to 180°C /160°C fan) Gas mark 4. Line the pastry with baking parchment and fill with baking beans or rice.
  6. Bake for 15 - 20 minutes, remove the paper and beans and bake for 5 - 7 minutes until the base is golden and crisp. Set aside to cool.

For the Apple Filling

  1. Add Bramley apples, a tablespoon of water, lemon juice, and caster sugar to a pan.
  2. Cook over medium heat for 5 - 7 minutes until the apples are soft.
  3. Remove from the heat and let cool.

For the Almond Filling

  1. Beat the softened butter and caster sugar until light and fluffy.
  2. Add the ground almonds, eggs, vanilla extract, plain flour, and a pinch of salt.
  3. Continue beating until the mixture is smooth.

To Finish

  1. Pour the cooled apple mixture evenly over the cooled pastry base. Spread the almond filling over the top. Arrange the red apple slices on top, slightly overlapping them in a decorative pattern.
  2. Return the tart to the hot oven and bake for 25 - 30 minutes or until golden.
  3. Boil the apricot jam in a small pan until it thickens. Once the tart has cooled slightly, brush the top with warm apricot glaze.
  4. Allow the tart to cool completely before removing it from the tin. Serve at room temperature, perhaps with cream or a scoop of vanilla ice cream.
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