Ingredients
You'll need to make:
1 Sour Cream Pastry
120g unsalted butter
150g caster sugar
2 free range eggs
2Tbspn brandy
20g plain flour
200g almond meal
5 granny smith apples meduim
100g apricot jam
60ml Verjuice
500ml Apple Crumble Ice Cream
You'll need to make:
1 Sour Cream Pastry
120g unsalted butter
150g caster sugar
2 free range eggs
2Tbspn brandy
20g plain flour
200g almond meal
5 granny smith apples meduim
100g apricot jam
60ml Verjuice
500ml Apple Crumble Ice Cream
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Methods
1
Pre-heat a fan forced oven to 200°C
2
Roll out the sour cream pastry to 3mm thick and cut out a 32cm disc, place onto a lined baking tray, place in the fridge.
3
Cut the apples in half and slice crossways into 1cm pieces, drizzle with a little verjuice so they won’t discolour. set aside.
4
Meanwhile, make the frangipane, place the butter and caster sugar into a bowl and beat with an electric mixer until light and creamy – approximately 6 minutes. Then add the eggs, one at a time, then the brandy. Mix for a further 1 minute and then add the flour and the almond meal, mix until well combined. Put the almond frangipane into a container and set aside until ready to use.
5
Remove the pastry from the fridge, spread the frangipane over the base of the pastry leaving a 5cm gap from the edge, then lay the slices of apple on top of the frangipane, then fold the pastry edge back over the apples.
6
Whisk together the jam and verjuice until combined well, then brush over the top of the apples.
7
Place the tart into the pre-heated oven and bake for 45 to 50 minutes.
8
Remove and allow to cool and serve with Apple Crumble Ice Cream
1
Pre-heat a fan forced oven to 200°C
2
Roll out the sour cream pastry to 3mm thick and cut out a 32cm disc, place onto a lined baking tray, place in the fridge.
3
Cut the apples in half and slice crossways into 1cm pieces, drizzle with a little verjuice so they won’t discolour. set aside.
4
Meanwhile, make the frangipane, place the butter and caster sugar into a bowl and beat with an electric mixer until light and creamy – approximately 6 minutes. Then add the eggs, one at a time, then the brandy. Mix for a further 1 minute and then add the flour and the almond meal, mix until well combined. Put the almond frangipane into a container and set aside until ready to use.
5
Remove the pastry from the fridge, spread the frangipane over the base of the pastry leaving a 5cm gap from the edge, then lay the slices of apple on top of the frangipane, then fold the pastry edge back over the apples.
6
Whisk together the jam and verjuice until combined well, then brush over the top of the apples.
7
Place the tart into the pre-heated oven and bake for 45 to 50 minutes.
8
Remove and allow to cool and serve with Apple Crumble Ice Cream
