- 1.5kg apples, such as Braeburns or Cox’s
- Juice of 1 small lemon
- 100g caster sugar
- 225g sheet ready-rolled puff pastry, thawed
- 100g plain flour
- ¼ tsp ground cinnamon
- 90g unsalted butter
- 50g ground almonds
- 50g soft brown sugar
- 3 tbsp melted butter
- Preheat the oven to 190°C/fan170°C/gas 5. Peel, core and chop half the apples then place in a large pan with the lemon juice and caster sugar. Heat on a high heat until the juices start to run, then cover and turn the heat right down and cook for 10-15 minutes, stirring once or twice until the fruit cooks to a pulp. Stir vigorously to help it break down. Remove and cool.
- Lightly butter a baking sheet and lay the pastry sheet on top, pricking with a fork in a few places. Bake for about 10 minutes until risen then remove from the heat and using a tea towel press the layers flat. Return to the oven for another 5 minutes until golden brown and crisp.
- Meanwhile, core, peel and thinly slice the remaining apples. Place the flour, cinnamon, butter and almonds into a processor and whizz to a fine crumble mixture then mix in the sugar.
- Spread the cool apple purée over the pastry right to the edges and place the sliced apples on top – they don’t have to be neat. Brush the apples with the melted butter, then sprinkle the crumble on top. Spread the crumble evenly using the back of a fork, if necessary. Return the tart to the oven and bake for about 20 minutes until the top is brown and crunchy. Cool before serving with ice cream, cream or custard.
- This tart can be made ahead and reheated in a warm oven.
- The fine, sweet wines of the Loire are wonderful with apple desserts. Try a Bonnezeaux, Coteaux-du-Layon or Quarts de Chaume from this area.