Liz’s Apple and Almond Tart
Ok, it takes a while to peel and slice the apples. To get the best results you do need to do this by hand as a food processor does not get the thickness quite right… but the tart is to die for. The tang and freshness of the apples topped with just the thinnest of ground almond toppings works so well. I have no idea if the tart keeps well as it is always eaten so fast – definitely a way to win friends. My painter, Ted, painted my outdoor walls in return for a slice!!! Omit ice cream or cream. Serve at room temperature – not warm. This tart needs no embellishment – perfect just as it is.
750 g cooking apples (about 6 medium-sized Granny Smith variety)
¼ cup honey
2 Tablespoons butter
1 cinnamon stick
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 Tablespoon brandy
- Peel, quarter and core the apples. Slice each quarter lengthways into 4.
- Make a syrup by boiling the honey, butter, cinnamon, lemon peel, and juice and brandy together in a large frying pan.
- Add the apple wedges and simmer for 10 minutes. Marinade overnight.
- Spoon into a 25 cm (10 inch) pie dish.
125g(5 ounces) butter
125g(5 ounces) castor sugar
2 eggs, beaten
125g(5 ounces) ground almonds
- Cream the butter and sugar in a Kenwood mixer until light and fluffy.
- Add the eggs and beat well.
- Fold in the almonds.
- Spoon over the apples in the pie dish. The topping will be very thin.
- Bake at 180°C (350°F) for 25-30 minutes until golden brown.
- Serve at room temperature – NOT WARM.