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Crabapple Almond Tart Recipe

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This recipe for Crabapple Almond Tart is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
250g dessert shortcrust pastry
Flour for dusting
9 tbsps crab-apple jelly
75g lightly salted butter, softened
25g plain flour
2 medium organic eggs
100g caster sugar
125g ground almonds
1 tsp almond extract
2 red-skinned dessert apples
Directions:
Directions:
Thinly roll out the pastry on a lightly floured surface and use to line a 35cm by 10cm rectangular loose-base tart tin. Alternatively, use a 20cm round or 18cm square loose-base tin. Chill for 30 minutes. Preheat the oven to 200ºC/400ºF/Gas 6. Line the pastry case with baking parchment and baking beans and bake for 15 minutes. Remove the beans and paper and bake for a further 5 minutes. Reduce the oven temperature to 180ºC/350ºF/Gas 4. Spread 6 tbsps of the crab-apple jelly over the pastry. Put the butter, flour, eggs, sugar, ground almonds and almond extract in a bowl and beat with a hand-held electric whisk for a couple of minutes until the mixture is smooth. Spoon over the crab-apple jelly and spread gently with a knife to cover. Core and thinly slice the apples and arrange over the almond mixture. Bake for 40 to 45 minutes until risen and just firm to the touch. Melt the remaining jelly with 1 tbsp water in a small saucepan and spoon over the tart. Serve warm or cold.

 

 

 

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