



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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