Tarte aux pommes recipe | delicious. magazine

Ingredients

• 500g block all-butter puff pastry
• Flour for dusting
• 6-8 cox’s orange pippin apples (see tips), peeled, cored, halved and cut into 2mm slices (about 650g)
• 20g unsalted butter
• 1 tbsp fresh rosemary leaves
• 3 tbsp caster sugar
• 5 tbsp apricot jam
• Vanilla ice cream or crème fraîche to serve
• For the almond cream
• 60g unsalted butter, softened
• 75g icing sugar
• 1 tsp vanilla extract
• 2 drops of pure almond extract (we like Nielsen-Massey)
• 1 medium free-range egg
• 100g ground almonds
• 1 tsp cornflour
• 2 tbsp dark rum