TARTE AUX POMMES

Difficulty level:            A LITTLE EFFORT AND SKILL

Prepping time:            30 minutes

Baking time:                30 minutes

(Serves 8)

 

500 g   puff pastry

            flour for dusting

6          granny Smith apples, peeled and cored, cut into 2mm slices

50 g     butter

10 ml   chopped rosemary

60 ml   NATURA GOLDEN LIGHT BROWN SUGAR

60 ml   smooth apricot jam for glazing

            whipped cream or ice cream for serving

FRANGIPANI

70 g     butter

80 g     NATURA ICING SUGAR

1 ml     almond essence

1          egg

100 g   ground almonds

15 ml   flour

METHOD:

  • Preheat the oven to 200°C and grease a 24cm loose-bottomed tart pan very well
  • TO MAKE THE FRANGIPANI: Cream the butter and icing sugar together.  Add the almond essence and egg and mix well then add the ground almonds and flour.
  • Roll out the pastry on a lightly flour dusted work surface to about 4 mm thick. Line the prepared tart pan and cut off any excess pastry
  • Prick the pastry lightly at the bottom then spread over the frangipani
  • Starting from the outside, arrange the apple slices over the frangipani, overlapping them tightly so that only a little of the previous slice is visible. Make a complete circle.  Repeat until the tart is complete
  • Melt the butter and add the rosemary and LIGHT BROWN SUGAR. Drizzle this over the apples
  • Bake in the preheated oven for about 30 minutes until the pastry is golden brown and crisp. Make sure the bottom of the tart is cooked and crisp
  • Heat the apricot jam with about 15 ml of water and brush gently over the tart. Sprinkle with some more NATURA GOLDEN BROWN SUGAR and serve with whipped cream or ice cream

 

 

 

 

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