A beautifully decadent winter warmer dessert.

Ingredients

  • For the Pastry:
  • 250 g Plain flour
  • 1 1/2 teaspoons caster sugar
  • 1 tsp Flaky salt (Maldon is great)
  • 170 g Very cold, unsalted butter (cut into small cubes)
  • 1 Egg
  • 1 1/2 teaspoons apple cider vinegar
  • 80 ml Ice cold water
  • 1 Egg yolk
  • For the Filling:
  • 8 Dessert apples, peeled cored and sliced 4 mm thick
  • 100 g Ground almonds
  • 115 g Unsalted butter, at room temperature
  • 100 g Granulated sugar
  • 2 Large eggs
  • 4 tsp All-purpose flour
  • 2 tsp Apple brandy
  • Pinch of salt
  • For the syrup:
  • 75 g Light muscovado sugar
  • 5 tblsp Apple brandy, plus extra for drizzling

Method

  • To make the pastry, using a pastry blender, cut the butter into flour mixture until the crumbs are the size of little peas.
  • Transfer the flour and butter crumb to a large bowl and make a well in the center of the crumb.
  • In a separate small bowl, lightly beat together the egg, apple cider vinegar and ice cold water to incorporate.
  • Pour the cold egg mixture into the well of the flour mixture.
  • Using two large forks, gently toss the flour mixture into the egg mixture (treat the mixture as though it is a salad of delicate greens, being careful to not over work the dough).
  • Add a little more water, a drizzle at a time, until the mixture just holds together.
  • Turn the dough out onto greaseproof paper, wrap, and chill for a good 30 minutes before rolling out.
  • The dough will make one large tart, two medium tarts, or 4 small ones.
  • For the frangipane filling, using a medium bowl and a handheld mixer, cream together the butter and sugar on medium speed for 3 to 4 minutes, or until light.
  • Add the ground almonds and beat on medium speed for 1 minute, or until thoroughly incorporated. utes.
  • With the mixer on low speed or with the wooden spoon, beat in the eggs until blended.
  • Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week. If refrigerated, let sit at room temperature for 1 hour before using.
  • On a generously floured work surface, roll out individual dough portions into rounds about 1/8? thick. Transfer dough rounds onto a baking tray lined with greaseproof paper..
  • Spread 2 tablespoons of frangipane in a circle in the centre of each disc leaving a 20 cm edge all around with no frangipane. Arrange the apple slices in a circle in the centre.
  • Fold the edges of the pastry inward, over the apples, leaving the center of the apple exposed, and creating a barrier so the juice can not escape as the tart cooks. Brush the outside edges of the pastry with egg yolk.
  • Bake the tart in a hot oven, 210?C for 25-35 minutes (or until the sugar and juices bubble in the center of the tarts).
  • For the sauce, gently heat the brandy and muscovado sugar in a saucepan until almost hot and the sugar is dissolved. Spoon the sauce over the cake
  • Remove the tarts from the oven and alow them to cool until warm before enjoying.
  • Serve with a dollop of creme fraiche or whipped cream and the brandy sauce spooned over the top.