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Caramel Apple and Almond Tart

Almonds and apples are the perfect combination for this sweet pastry dessert.

Good with vanilla ice cream and a drizzle of maple syrup.

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Instructions

  1. 1

    To make the pastry, place the flour, butter, and 2 tbsp of caster sugar into a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk and mix briefly to make an even dough, adding a little cold water if it seems too dry. Turn out onto a floured surface, roll out, and use it to line the tart tins. Chill, covered in the refrigerator, for 30 minutes.


  2. 2

    Preheat the oven to 190°C (375°F/Gas 5). Line the pastry cases with greaseproof paper and fill with the baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 5 minutes. Remove from the oven and leave to cool slightly.


  3. 3

    Make the filling by whisking together all the filling ingredients, except the caster sugar and apples, until well combined. Pour the mixture into the pastry cases. Arrange the apples on top and dust with the caster sugar. Bake for 20 minutes, or until set. Remove from the oven and leave to cool. Serve cold.


Ingredients

  • 250g Plain Flour
  • 125g Butter, chilled and diced
  • 3 tbsp Caster Sugar
  • 5 large Eggs, 1 egg yolk, 4 eggs for the filling
  • 300ml Soured Cream, (filling)
  • 2 tbsp Maple Syrup, (filling)
  • 115g Soft Light Brown Sugar, (filling)
  • 2 tbsp Almond Liqueur, (filling)
  • 1 tsp Pure Vanilla Extract, (filling)
  • 115g Ground Almonds, (filling)
  • 3 Dessert Apples, tart, such as granny smiths, peeled, cored, and sliced, (filling)

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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