1 tbsp apricot jam, mixed with 1 tbsp boiling water
Icing sugar to dust
Preheat the oven to 200°C/180°C fan/gas mark 6.
Roll puff pastry into a rectangle about 25cm x 15cm. Place onto a lined baking tray and score a 1cm border around the edges, making sure not to cut all the way through the pastry.
Cream the butter and sugar until pale and fluffy, then slowly add the egg. Stir in the almonds and flour.
Spread the mix over the tart base, inside the border, then top with the apple slices overlapping each other.
Brush with the apricot glaze, then bake for 20–25 minutes until golden.
Serve with clotted cream, ice cream or crème fraîche.
Recipe by Jody Spencer
About Taste Buds
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
Write to Us
Roe Valley Barn
Devon TQ12 4QL