Try this delicious dessert from Neven Maguire on the Today Show.


For the Pastry:

  • 110 g butter, diced
  • 175 g plain flour
  • 55 g caster sugar
  • 1 egg yolk
  • 0.5 tblsp cream

For the Almond Filling:

  • 100 g butter
  • 100 g icing sugar
  • 2 whole eggs
  • 100 g ground almonds
  • 25 g flour
  • large pinch of cinnamon
  • 1 vanilla pod, seeds only
  • 1lb cooking apples
  • juice of ½ lemon

Butterscotch Sauce:

  • 150 g caster sugar
  • 120 ml cream
  • 40 g butter
  • 0.25 vanilla pod, seeds only


  1. To make the pastry place the butter, flour, salt and sugar in a food mixer and blend. Add the yolk and cream and mix together. Do not over work or the pastry will be tough. Cover in clingfilm. Chill for 1 hour.
  2. To make filling cream the butter and sugar together. Add in flour and almonds gradually beat in the eggs, vanilla and cinnamon. Beat for 5 minutes until light. Preheat oven to 190?C/Gas 5. Line a 9 inch flan ring. Chill again for 15 minutes.
  3. Peel, half, core and cut the apples into thin wedges. Toss the apple in lemon juice. Spread the almond filling on top of the pastry. Carefully arrange the sliced apple wedges on top of filling. Arrange in a fan shape. Gently press the apples down on to the filling.
  4. Cook the tart in hot oven for about 25 to 30 minutes until golden brown on top. Brush the tart with some warmed apricot jam. Cut the tart into wedges. Serve with whipped cream and caramel ice cream.
  5. Butterscotch sauce: To make the butterscotch sauce, place the sugar in a heavy-based saucepan with 150ml (¼ pint) of water. Bring to the boil and cook for approximately 15 minutes, until golden brown. Stir in the cream, butter and vanilla seeds and mix well to combine. Stir over a low heat to a thick consistency and keep warm.