Apple and almond tart recipe

Discover the Origin with Matt Tebbutt

Serve with a 10 year old Tawny Port
Serves 6

Apple and almond tartIngredients:

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
Big handful of raisins
6 x Cox’s apples, peeled, cored and halved lengthways


  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
  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
  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.
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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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