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1
Preheat the oven to 200C/fan oven 180C.gas mark 6.
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2
AGA 4/3/2dr Grid shelf on the floor of the roasting oven
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3
Line a large baking sheet with baking parchment.
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4
Make the pastry by placing the flour into a food processor with the cubed and chilled butter.
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5
Whizz until it resembles breadcrumbs.
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6
Add the soured cream and whizz until it just comes together.
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7
Turn onto a floured surface and gently knead until a dough is formed.
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8
Wrap the dough in clingfilm and chill in the fridge for 1 hour.
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9
For the filling, toss the apples in the lemon juice.
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10
Place the butter and sugar in a medium mixing bowl and beat them together with a wooden spoon until they are light and fluffy.
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11
Gradually beat in the eggs and then stir in the ground almonds.
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12
Add the almond extract, cover and set aside.
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13
Roll the pastry out onto a lightly floured surface to a 30cm/12in circle, then transfer it to the lined baking sheet and prick all over with a fork.
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14
Spread the mincemeat over the centre of the pastry leaving a border of about 4cm/1 1/2in around the edge.
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15
Spread the almond mixture on top of the mincemeat.
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16
Arrange the sliced apples around and on top of the frangipane.
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17
Then fold about 2 1/2cm/1in of the pastry into the centre, over the fruit.
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18
Chill in the fridge for 20 minutes.
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19
Bake for 30-40 minutes until golden brown.
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20
If it is browning a bit too much towards the end of the cooking time, cover the tart with foil.
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21
Leave the tart on the baking sheet for 10 minutes before carefully sliding it onto a serving dish.
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22
Place the apricot jam in a small pan and gently warm it over a low heat.
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23
Brush the melted jam or jelly all over the top of the tart, including the pastry.
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24
This tart is equally delicious served hot, warm or cold but must be devoured with lashings of cream or ice cream!
