- 3 apples, peeled and cored
- 3 T apricot jam, melted, plus extra for serving
- For the sweet pastry
- 80 g butter, plus extra for greasing
- ½ cup icing sugar
- 120 g cake flour
- 1 egg
- For the frangipane filling
- 1 x 100 g packet ground almonds
- 1/3 cup icing sugar
- 100 g butter
- 2 free-range eggs
- 1/3 cup cake flour
Preheat the oven to 180°C.
To make the pastry: In a medium-sized bowl, cream the butter and icing sugar until pale and fluffy. Add the cake flour and mix to form a breadcrumb consistency.
In a separate bowl, combine the egg and lemon juice. Add 3/4 of the egg mixture to the flour mixture and combine to form a dough, adding the rest of the egg if needed. Chill until cold.
Roll out into a paper-thin sheet between two sheets of wax paper and use to line a well-greased 30-cm tart dish.
Bake blind for 10 to 25 minutes until golden brown.
To make the frangipane filling: Sift together the almond and icing sugar. In a medium-sized bowl, cream the butter until pale. Add the eggs and mix well. Gently fold through the almond mixture and then the cake flour.
Fill the pre-baked tart case with the frangipane mixture. Thinly slice the apples and place on top of the frangipane mixture. Bake for 20 minutes.
Glaze with the melted apricot jam and return to the oven for another 10 to 15 minutes or until golden brown and set.
Serve with extra apricot jam on the side.
Per serving: 2628.5 KJ, 9.4 g protein, 36.6 g fat, 68.2 g carbs