Normandy tart by Dame Prue Leith
"I’ve been demonstrating this dish for years, and it always gets a gratifying round of applause when it comes out of the oven. It’s a piece of cake (or tart) to make if you have a food processor."
For the pastry:
- 225g plain flour plus extra for dusting
- 140g cold butter plus extra for greasing
- 1 medium egg
- a pinch of salt
- 60g caster sugar
For the almond filling (frangipane):
- 170g butter
- 170g caster sugar
- 170g ground almonds
- 2 large eggs
- 1 tbsp Calvados, kirsch, or whatever liqueur you like
- a few drops of almond essence
For the glaze:
- 3–4 small red dessert apples, skin left on, cored and halved
- 100g smooth apricot jam
- juice of 1⁄2 lemon
Don’t worry if the pastry cracks. It is so rich that you can just use your fingers to patch any gaps. Ease the pastry into the corners, then roll your rolling pin firmly across the top, to trim away any excess pastry.
Using a palette knife or spatula to help, lift the sliced half-apples and place them on the frangipane in concentric circles, starting at the rim. Gently press them into the frangipane.
Many thanks again to Dame Prue Leith for sharing this delicious recipe.
These recipes are extracted from "Prue: My All Time Favourite Recipes" which is available to buy now (Bluebird, £25).