Wednesday, 12 October 2011
You will need
375g ready rolled sheet shortcrust pastry (or puff pastry, it works with both, but I prefer the shortcrust variety)
250 g white marzipan (optional, you may omit it altogether, as I did making the latest batch)
6 tbsp apricot conserve (Bonne Maman is very good)
25g ground almonds (or flaked)
4 medium apples, quartered and cored
25g golden caster sugar, plus 2-3 tsp
2-3 tbsp calvados or brandy. optional
284 ml carton double cream to serve, or ice cream, or clotted cream
Serves 6, Prep 20-25 mins, cook 20 mins
1. Heat oven to 220C/fan 200C/gas 7. Lay the pastry on a large baking tray.
Roll out the marzipan thinly so it is slightly smaller than the pastry sheet. Brush the pastry lightly with 1 tbsp of the conserve and lay the marzipan on top, turn the pastry egdes over very slightly. Sprinkle the almonds over the marzipan.
2. Slice the apples very thinly and place over the marzipan. Sprinkle over the 25g of sugar. Bake for 20 mins or until the apples are tender and the pastry is golden.
Lightly whip the cream, remaining calvados or brandy if using, and 2-3 tsp of sugar to taste. Serve with the warm tart.
It is also lovely with the clotted cream, or ice cream.
Or go for the sugar overload.