Spiced apple and cinnamon tart

350g (12oz) ready-rolled shortcrust dessert pastry
100g (31/2oz) ground almonds
50g (2oz) unsalted butter
6 dessert apples, peeled, cored and thinly sliced
5tbsp granulated sugar
2tbsp apricot jam
125ml (8tbsp) double cream
1tsp vanilla extract
1tsp ground cinnamon
1/4tsp ground ginger
1/4tsp ground allspice
2 eggs
65g (21/2oz) caster sugar

Don't panic over pastry, this tart will turn out perfect every time

In short	Preparation time: 25 mins Cooking time: 40 mins Total time: 65 mins Serves: 6 people Cuisine: Vegetarian Course: Desserts, Baking - bread, biscuits, cakes
Nutrition (per portion)	534 calories 35g fat (14g saturates)

Method

1. Set oven to 180ºC/160ºC fan/Gas 4. Line two 34cm (131/2) x 10cm (4in) loose-bottomed tart tins, or a 23cm (9in) loose-bottomed tin, with the pastry and prick all over with a fork. Line with parchment and baking beans and bake blind for 10 minutes. Remove paper and beans and bake for 10 minutes. Remove and scatter almonds inside.

2. Melt butter in a pan, add apple slices and fry over a gentle heat for 10-12 minutes. Add granulated sugar and cook gently for 10-12 minutes, stirring. Cool, then drain away any excess liquid from the apples and spread evenly over the almonds in the tin. Melt 2tbsp apricot jam with 2tbsp water and brush over the tart.

3. Whisk together cream, vanilla, spices, eggs and caster sugar. Spoon this mixture over the apple slices and bake for 35-40 minutes or until the filling is set and golden. Cool, then wrap tin tightly in clingfilm and freeze for up to a month.

To serve: Place in fridge for 6-8 hours or overnight. Dust with cinnamon and icing sugar and serve warm or at room temperature with crème fraîche or ice cream.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Field

Menu suggestions for this recipe

apples | baking | cinnamon | desserts | SHE

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