Ap­ple and al­mond tart

It is a good ma­noeu­vre to make the pas­try and the frangi­pane the day be­fore.

The Guardian - Cook - - King Of Puddings -

Serves 4-6

For the pas­try 170g plain flour

100g un­salted, cold but­ter 1 tsp ic­ing sugar, sifted 1 whole egg

1 tbsp ice cold wa­ter

For the frangi­pane

50g un­salted but­ter, soft­ened 50g caster sugar

1 egg yolk

50g whole al­monds, ground

For the ap­ples

Juice of 1 lemon

6 firm, crisp ap­ples such as a rus­set, cox’s, brae­burn or jon­agold

1 tbsp caster sugar

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