Thread: PATISSERIE _ GLORY OF FRANCE no 3

APPLE AND ALMOND TART - VERY NICE ...
SERVES 6
FOR THE TART CASE
a little flour and buutter
375 sweet shortcrust pasty
FILLING
100g goldencaster sugar
100g butter
2 large eggs
100g ground almonds
1 tbsp finely grated lemon zest
3 - 4 eating apples
TO FINISH
melted butter for brushing
2 tbsp golden caster sugar
2 tbsp apricot jam
Butter and flour a rectangular loose-bottomed tart tin, about 20cm
Roll out pastry on lightly floured surface to about 3mm thick, press it into the tin gently and trim top so you have a littleoverhang above the rim.
Chill in fridge for 30 mins . Preheat oven to 200C 180Cfan/400F/gas^ and palce baking sheets inside the oven to get hot. Line pastry case with the parchment and fill with baking beans. Place on a baking sheet for 10 mins and remove paper and beans and return to oven for 5 mins.
Remove tart case from the oven and turn down the temp to 190c/170c fan/375F/gas5 . Trim the top of the pastry case just above the rim.
to make the filling , beat the caster sugar and butrer until fluffy, then beat in the eggs one by one , followed by the almonds and the lemon zest. Spread evenly in the tart case. Peel, halve, and core apples and slice into thin wedges. Arrange these decoratively over the filling.
Brush with a little melted butter, dust with caster sugar and bake for 35 mins, or until the filling is puffed and golden and the apples just cooked .
Remove from the oven . Melt and strain the jam and use to brush the top of the apples while still warm. The tart is good when warm or at room temp

Originally Posted by CarolineWH

Thank you so very much for the wonderful receipe Cathy... Thanks to you, I just gained 5 pounds reading it.... xox C

Your welcome Caroline - but i think your a far better cook than me im sure ...ENJOY ...more french goodies coming soon
Hugs catherine xx