less than 30 mins
1 to 2 hours
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By Matt Tebbutt
From Saturday Kitchen[row]
For the almond paste
- 100g/3½oz unsalted butter
- 100g/3½oz caster sugar
- 2 free-range eggs, beaten
- 100g/3½oz ground almonds
For the apple filling
- 1kg/2lb 4oz Bramley apples, peeled and roughly chopped
- 150g/5½oz caster sugar (or to taste)
- 50ml/2fl oz apple juice
- lemon juice, to taste (optional)
For the topping and tart
- 50g/1¾oz flaked almonds
- 200g/7oz icing sugar
- 40g/1½oz free-range egg whites
- 20cm/8in blind-baked pastry shell
- 6 black figs, slices
- 400g/14oz crème fraîche, to serve
To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart.
To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste.
Preheat the oven to 190C/170C Fan/Gas 5.
To make the topping, whisk the egg whites until white and fluffy, then mix them together with the flaked almonds and icing sugar in a bowl.
To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche.