Apple and Almond Tart

Apple and Almond Tart
Apple and Almond Tart
Serves 6
On Apple Day you can’t go wrong with a delicious apple and almond tart. This version has an all-butter puff pastry base, and a slightly lighter frangipane filling topped with slices of apple. Do make sure you use dessert apples which hold their shape when cooked, unlike cooking apples such as Bramleys which will turn to mush. And do encourage your children to help with separating the eggs and peeling and chopping up the apples ( tips on safe chopping). The kids I made it with had great fun making patterns with the apple slices on top of their tarts.
  1. 1 block all-butter puff pastry
  2. 50g butter (softened)
  3. 75g golden caster sugar
  4. 2 free range egg yolks
  5. 50g full fat natural yogurt
  6. 1 teaspoon vanilla extract
  7. 100g ground almonds
  8. 4 dessert apples (peeled, cored and sliced)
  9. 2 tbsp apricot jam
  1. Preheat the oven to 180°C (160°C fan)
  2. Roll out the puff pastry (see Rolling Out Pastry)
  3. into a rectangle the thickness of a £2 coin, then lay it on a baking tray lined with greaseproof paper
  4. Cream the butter and sugar together in a bowl (see Creaming Butter and Sugar), then whisk in the egg yolks, yoghurt and vanilla and finally the ground almonds
  5. Spread the filling evenly over the pastry (leaving a 1cm border around the edge) and top with the slices of apple
  6. Bake the tart for 20 - 25 mins until the pastry is golden brown around the edges and underneath
  7. Melt the jam in a pan or in the microwave and brush a thick layer over the apples before serving the tart with whipped cream or vanilla ice cream
Cook It With Kids

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