When the mixture is smooth, push it through a sieve to get rid of the bits of fruit. Melt the apricot jam in a pan with 2 tbsp of water.Ten minutes before the end of he cooking time, sprinkle the tart with the sugar – this helps to slightly caramelise the edges of the apple.Place the tart on the warmed baking sheet and bake in the oven for 35-40 minutes, until the pastry has browned, the frangipane is set and the apple slices are tender.I do each apple half and keep the slices together as I gently transfer them to the tart, then carefully press into place. Cut them into thin slices and arrange on the frangipane like the spokes of a wheel, radiating out from the centre. Spread this frangipane mixture over the chilled pastry case.
Add the Calvados, then stir in the almonds and flour.Slowly pour in the egg and the extra yolk, beating well after each addition. Gently prick the base with a fork and place in the fridge to chill until firm. Roll out the pastry on a lightly floured surface and use it to line a 25cm tart tin.Preheat the oven to 200C/190C Fan*/Gas 6 and put a baking sheet in to warm.Wrap in cling film and put in the fridge for half an hour to chill. If the mixture doesn’t come together into a ball, add a touch more cold water, whizzing again, until it does form a ball. Add the egg yolks and 2 tbsp of very cold water and whizz again.To make the pastry, put the flour and butter into a food processor with ¼ tsp salt and whizz until the mixture resembles breadcrumbs.3 eating apples (I like to use tart Granny Smith for this, but the French would choose Golden Delicious).1 whole egg and 1 egg yolk, lightly beaten.
#APPLE TARTRECIPE PLUS#
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