French Apple Tart | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Pre heat your oven to 180°C/fan 160°C/Gas 4.
• Unroll the pastry and cut out a circle around 25cm in diameter – you can use a plate to help you with this, or simply leave it rectangular. Place on a lined baking sheet.
• Using a knife, carefully cut a border 1cm into the outer edge of the pastry, being careful not to cut all the way through.
• Place your apple slices in a bowl, add the lemon juice, and give them a toss – this will prevent them from browning.
• In another bowl, mix together your flour, butter and almonds to create a frangipane. Spread the mixture across the pastry, leaving the border clear.
• Arrange your apple slices on top of the frangipane, whichever way you like.
• Using a knife, carefully push up the edges of the pastry to release the layers, then brush the edge with the milk.
• Bake for 30 minutes, or until the pastry has puffed up around the edges, and the apples are starting to turn golden.
• Once cooked, brush the tart with your apricot glaze. Serve with whichever creamy side and toppings you prefer.