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Apple and Almond Tart

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Equipment

Ingredients

  • 200 g plain flour
  • 150 g unsalted butter taken straight from the fridge
  • 3 tablespoons cold water
  • 6 apples sliced and cored leaving the skins on
  • 100 g ground almonds
  • 100 g caster sugar
  • 3 tablespoons red current jelly
  • 3 tablespoons hot water

Instructions

  • Heat the oven to 180°.
  • Cut the butter into small pieces and rub it well into the flour until it resembles bread crumbs.
  • Add the cold water and mix gently until it holds together as a paste.
  • Roll it just larger than the tin before lining. (Always cook pastry in a tin, it goes soggy cooked on stoneware).
  • Place the ground almond and sugar in the pastry case.
  • Arrange the sliced apples and bake for 20 minutes.
  • Meanwhile, melt the jelly and water in a pan.
  • Remove the tart from the oven after 20 minutes and pour the glaze over the top.
  • Return it to the oven and cook for a further 5 minutes.
  • Remove from the tin.
  • Serve hot or cold on an ANTA serving plate.
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Course Fruit / Nuts / Pie