This recipe uses the same pastry as our popular Lemon Meringue Pie.
Easy Peasy Pastry:
370g cake flour (550ml)
40g caster sugar (60ml)
125g very cold butter, cut into small pieces (125ml)
1,5kg apples, peeled and sliced
50ml lemon juice
100ml brown sugar
30g melted butter
50ml apricot jam
10ml cornflour or custard powder
5ml ground cinnamon
125ml ground almonds
125ml cake flour
125ml castor sugar
2 large eggs
1 drop almond essence
icing sugar for dusting
250ml whipped cream for piping, (optional)
Preheat oven to 180C/160C fan/Gas mark 4.
Grease a 28cm loose-bottomed cake pan with melted butter, ensuring the sides are well greased. Line the bottom with a circle of baking paper and grease again.
Pastry: Mix flour and sugar together into the bowl of a large electric food mixer. Add butter and with the normal beater attachment, mix until fine breadcrumbs are formed that hold together and are yellow looking in colour. (Take a little into the palm of your hand and squash together, it should remain squashed). This process takes about 10 minutes in winter, less in summer!
Tip pastry mixture into the prepared cake pan.
With your hands, scoop mixture up the sides of the pan and press sides firmly with fingers ensuring there is still a fair amount of pastry mixture on the base. This way you are creating a firm crust for the filling. Using your finger, run it evenly go around the top level of the pastry and allow the crumbs to fall back into the base. There should be a finger width of pan between the pastry and the top of pan. Press mixture in the base until even and firm. Bake for 20 – 25 minutes until slightly brown on top edges.
Make Filling: Cook apples, sultanas, lemon juice, sugar, butter and jam together slowly for about 5 minutes to soften. Add in the cornflour and spices. Cool slightly before placing into pie crust.
Make Almond Topping: Place topping ingredients into a large food mixer and beat until smooth. Place spoonfuls over apples and spread out evenly.
Bake for 35 minutes until golden. Allow to cool completely at room temperature for at least 1 hour before removing from tin. Dust with icing sugar and pipe whipped cream around the edges of the tart.