Apple (or Pear or Peach or Apricot) Tart

Apple Tart

Ruthee’s Shortcrust Pastry (makes 2 small tarts)

300g plain flour

3 T icing sugar

200g cold butter, chopped or grated

For a sturdier pastry add:

1 egg yolk (from a large egg)

1 T chilled water

For the Frangipane (Almond Paste) (enough for two small tarts)

125g butter

½ c castor sugar

1 egg

1 tsp almond essence

1 ½ c ground almonds

2 T plain flour

Apples (or peaches or apricots or pears)

1 ½ Granny Smith apples, peeled, cored and finely sliced

3 Tablespoons of sugar

18cm - 20 cm cake tin, lined with baking paper

Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.*  Tip half the shortbread mixture into the baking tin and press out with your fingers to form a pie crust that is not too thick. Allow to rest in the fridge for 10 or more minutes while you make the frangipane.

{To make a more robust (but not as short crust) pick up from *. With the motor running, add the egg yolk and water and process until the mixture comes together and forms a ball.}

Pre-heat the oven to 180ºC.

For the Frangipane:

In a standing mixer, beat the butter and sugar until pale and creamy.  Beat in the egg and the almond essence.  Stir in the ground almonds and the flour.

Spread some of the frangipane mixture over the shortcrust base to form a generous cushion for the sliced fruit.

Toss the apple slices with the sugar and arrange in concentric circles or any way you please over the frangipane.

Bake at 180°C for 22 minutes.

Remove the tart from the oven, brush with apricot glaze and return to the oven for another 5 – 10 minutes until the tart is golden brown.