Apple Tart with Apple Crumble Ice Cream

Pre-heat a fan forced oven to 200°C

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.

Cut the apples in half and slice crossways into 1cm pieces, drizzle with a little verjuice so they won’t discolour. set aside.

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.

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.

Whisk together the jam and verjuice until combined well, then brush over the top of the apples.

Place the tart into the pre-heated oven and bake for 45 to 50 minutes.

Remove and allow to cool and serve with Apple Crumble Ice Cream

Maggie Beer
Cooking Hampers

Delivered Australia-wide

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