05 November 2009
125g plain flour
Pinch of salt
50g ground almonds
15ml dark rum or calvados (optional)
5 dessert apples
30ml icing sugar
Source: Rowley Leigh, Financial Times.
Make the pastry. Cream the butter and sugar, when smooth add the egg. This will form a wet lumpy paste.
Sieve the flour and work gently into the mixture. This left me with a very soft, sticky dough. I think I will add more flour, not sure how much yet.
Wrap in cling film, and refrigerate.
Butter a 24-26cm tart ring or tart tin. Refrigerate.
Prepare the almond cream.
Cream the butter and sugar together. Add the egg and alchol if using.
Fold in the ground almonds and flour.
Preheat the oven to 200C.
When the pastry is manegable, rollout and line the tin or ring. The pastry is very soft so will probably break,but just patch it up.
Spread the almond cream over the surface evenly.
Prepare the apples by peeling, cut in half, scoop out the core and roll in lemon juice.
Place on top of the almond cream and bake for 20 mins
Scatter the pinenuts over the tart, reduce the oven temperature to 180C and bake a further 25 mins.
Just before the end, sprinkle the surface with icing sugar and return to the oven..
Once cooked, leave to cool and remove from tin or ring.
The tart ready for the oven.
Tony really enjoyed the tart and so I want to make this recipe work. The almond cream is a lovely light accompaniement to the apples and buttery pastry.
I found some problems with the recipe as written.
I mentioned the need for more flour in the pastry. As this cooks it more or less melts as there is so much butter and shrinks to fit the tart. The pastry ate well from the sides but did not cook in the middle. I will use the bottom heat next time.
Also the cooking time and temperatures meant that I probably overcooked the tart. I will use a lower starting temperature next time and may add the pinenuts at the beginning so that they merge in to the almond cream and not roll around on the top.
As you can see I also had trouble with the icing sugar. I think it is meant to glaze the tart but this did not work, may just paint a glaze on the hot tart, probably easier and more reliable.