Spiced Apple, Sultana and Almond tart
You’ll need:
Sweet Pastry
- 350g unbleached white flour
- (we use Shipton Mill)
- 175g butter
- 80g icing sugar
- 2 eggs
- Zest of 1 Lemon
Frangipane
- 120g butter
- 120g caster sugar
- 120g ground almonds
- 2 large eggs
- 1tbsp plain white flour
You will also need
- 10' / 25cm tart tin
- 2 large Bramley apples
- 25g sultanas
- Good pinch of cinnamon
- Brown sugar
We have been making our famous sweet pastry ever since we started our Bakery.
One
Put the flour, butter, zest and sugar into a large bowl. Work the mixture with the fingertips until you achieve a consistency like sand. Add an egg and bind the mixture – if you need more, add another egg or a drop of water. Form it into a smooth ball, working the pastry as little as possible. Flatten the dough on a plate and pop it in the fridge.
Two
Peel and dice the apples. Sprinkle with cinnamon, brown sugar and the juice of a lemon. Line a 10in/25cm tart tin with the pastry and prick with a fork. Spread the apples evenly in the base and sprinkle the raisins on top.
Three
To make the frangipane, cream the butter and sugar in a bowl. Gradually add the eggs.
Four
Finally, blend in the ground almonds and flour. Cover the apples with the frangipane mix and top with flaked almonds and a little sugar. Its best to do this when the frangipane has just been made so that it spreads easily.
Five
Bake at 180C for 45-50 minutes until brown. Allow to cool and serve with single cream.
We love it, we hope you do to...