Apple Tart

ingredients

• 375 gm block puff pastry
• 50 gm finely chopped almonds
• 4 Fuji or gala apples
• lemon juice
• 30 gm butter, melted
• 90 gm caster sugar
• vanilla ice-cream

method

Main

1 Preheat oven to 240C. Roll out pastry on a lightly floured surface to 4mm thick.

2 Cut out a 24cm-diameter round from the pastry using an upturned bowl as a guide.

3 Place pastry on an oven tray lined with baking paper, scatter with almond and refrigerate until required.

4 Working quickly, peel and core apples. Rub with lemon juice if they start to discolour.

Thinly slice apples on a mandolin.

6 Arrange apple slices in closely overlapping concentric rings on pastry, starting from the outside and working towards the centre.

Brush evenly with melted butter.

8 Scatter with 55gm sugar and bake, turning tray occasionally, and more regularly during the last 5-10 minutes of cooking to prevent pastry burning, until pastry is crisp and apples are golden (30-35 minutes).

9 Heat grill to medium high, dust tart with remaining sugar and glaze, rotating tart occasionally under grill until caramelised (about 1 minute). Serve hot or warm with ice-cream.