Skinny apple filo tart

An impressive tart that’s easy to make and tastes delicious

SERVES 8 PREP TIME 20 MINS COOK TIME 30 MINS

● 3 sheets filo pastry

● 15g butter, melted

● 4 red skinned eating apples such as Royal Gala, cored and thinly sliced

FOR THE FRANGIPANE

● 30g butter, softened

● 1tsp golden caster sugar

● ¼tsp ground cinnamon, plus extra for dusting

● 45g ground almonds

● 2 drops rose extract (optional)

● 1 egg yolk

1 Heat the oven to 200C/Gas 6. Line a 20 x 30cm baking tray with baking paper. Place one sheet of filo pastry on the baking tray and brush with a very thin layer of melted butter. Place the second sheet of pastry on top and brush with a little more butter. Place the final sheet on top. Brush with a little butter and then fold the edges over to make a thin border. Reserve the remaining butter for coating the apples later on.

2 To make the frangipane, mix together the butter, sugar, cinnamon and almonds. In a separate bowl, combine the rose extract (if using), egg yolk and 1tbsp water. Add to the almond mixture and stir until combined.

3 Spread the frangipane over the filo base and arrange the apple slices on top. Brush the slices with the remaining melted butter and dust with a little cinnamon. Bake for 30 mins until the pastry is crisp and golden and the apples are tender.