Apple and almond tart recipe Recipes by Qin Xie - 09/04/201119/05/2020 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: 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. 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. 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.