French apple tart

SERVES 8 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ PASTRY THAWING TIME)

375g packet sour cream shortcrust pastry, thawed following packet directions (or use 2 sheets frozen butter puff pastry, just thawed)

⅓ cup (40g) ground almonds

(almond meal)

½ cup (110g) caster sugar

6 (800g) Granny Smith apples, peeled, cored, halved

1 Preheat oven to 220°C (200°C fan-forced). Generously grease a large pizza tray.

2 Unroll thawed pastry and place on a sheet of baking paper. If using shortcrust pastry, remove one-third of the pastry sheet and join it to the top of the pastry. If using puff pastry sheets, cut one sheet in half and press together on two sides of the remaining sheet to form a larger square. On a lightly floured surface, roll lightly to stretch the pastry, without rolling over the edge. Using a plate or cake pan as a guide, cut the pastry into an approximately 30-32cm round. Transfer pastry to prepared tray.

3 Sprinkle the pastry with ground almonds and 2 tablespoons of the sugar. Prick all over with a fork, right through to the base. Place a sheet of baking paper over pastry, then top with another oven tray. Bake pastry on the lowest shelf for 10-15 minutes or until golden. Remove from the oven, then remove the top baking tray and paper.

4 Meanwhile, slice apples with a mandoline or V-slicer to 1mm thick. Fan the apple slices, overlapping, in tight circles over the pastry, starting from the outside. Sprinkle apples with the remaining sugar.

5 Bake tart for a further 40 minutes or until the apple is tender and pastry is well-browned and crisp.

6 Serve tart warm with ice-cream or thick cream, if desired.