Recipes
17.06.2013
Spiced Apple, Sultana & 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


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...