Apple and almond tart recipe

Discover the Origin with Matt Tebbutt

Serve with a 10 year old Tawny Port
Serves 6

Ingredients:

1 x 12” tart ring lined with un-cooked sweet pastry

For the frangipane:

250g butter
250g sugar
250g ground almonds
4 x whole eggs

For the purée:

1 x vanilla pod
2 x Bramley apples, peeled, cored and diced
Sugar
Big handful of raisins
6 x Cox’s apples, peeled, cored and halved lengthways

Method:

1. To make the frangipane – beat or cream the butter and sugar until
   the sugar has dissolved and the butter is pale. Turn the mixer’s speed
   down and add the ground almonds. Beat until just incorporated then add
   the eggs one at a time so the mix doesn’t split. Chill until ready to
   use.
2. To make the purée – Cook the vanilla pod with the Bramley apples and
   a little water over a low heat until puréed. Add a little sugar to
   taste.
3. To assemble the tart – Spoon the apple purée over the base of the
   uncooked tart shell, scatter over a handful of raisins. Fill the tart and bake at 200ºC until golden.