Ingredients:
- 1 sheet ready-rolled shortcrust pastry
- 100g butter, softened
- 100g caster sugar
- 2 eggs
- 100g ground almonds
- 25g plain flour
- 3 eating apples, peeled, cored and thinly sliced
- 2 tbsp apricot jam, warmed, to glaze
Instructions:
- Heat the oven to 190C / 170C fan.
- Line a 23cm tart tin with the pastry, prick the base and chill for 15 minutes.
- Blind bake for 15 minutes, then remove the baking beans and bake for 5 minutes more.
- Beat the butter and sugar until pale, then beat in the eggs one at a time.
- Fold in the ground almonds and flour.
- Spread the frangipane over the pastry case.
- Fan the apple slices over the top, pressing them in lightly.
- Bake for 35-40 minutes until golden and set.
- Brush with the warm apricot jam and serve warm or cold.
Lovely with a spoonful of creme fraiche or vanilla ice cream.