Spiced apple and cinnamon tart

Serves: 6

Edit

Update

Cancel

Total Time: 65

Prep Time: 25

Cook Time: 40

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

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.
4. 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.
5. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Field

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!