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1
Preparation time does not include time to chill pastry.
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2
First make the pastry.
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3
In a bowl, rub the butter into the flour until well combined.
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4
In another bowl, whisk the eggs together.
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5
Sieve the sugar into the butter and flour mix and add the salt.
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6
Then add the eggs and mix thoroughly until a dough is formed.
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7
You can do this by hand or in a food processor.
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8
Roll out the pastry, wrap in cling film and chill for several hours.
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9
Next make the frangipani.
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10
Cream the butter using an electric whisk then beat in the sugar, ground almonds and flour.
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11
Add the eggs one by one followed by the tia maria (if using).
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12
This mixture can be stored in the fridge for 4 to 5 days but remember to remove from the fridge 30 minutes before using.
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13
Preheat the oven to 190 degrees.
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14
To make the puree, peel and chop the apples then place in a large pan with the butter, sugar, and lemon.
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15
Cover the apples with water and cook on the stove-top for 5 to 10 minutes.
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16
To assemble the tart, remove the pastry from the fridge, roll out to about 4.5mm thick and use to line a pastry case.
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17
Keep any leftover pastry to one side for decoration later.
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18
Fill with baking beans and blind-bake the pastry in the oven for 25 to 30 minutes.
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19
Once cooked, remove from the oven and place a layer of the apple puree in the case.
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20
Put the frangipani mixture into a piping bag.
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21
Starting from the centre, pipe the mixture so it completely covers the top of the tart.
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22
Optional decoration (if you have enough left-over pastry):.
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23
Roll the remaining pastry again to about 4.5mm thick and cut into strips.
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24
Twist each strip and lay across top of tart in a criss-cross fashion.
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25
Sprinkle with the flaked almonds and bake in the oven for about 30 to 40 minutes.
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26
Leave to cool then dust with icing sugar.
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27
Serve with either clotted cream or vanilla ice cream.
