1¼ C all-purpose flour
3 tbsp sugar
½ C butter, cut into small cubes
1 egg yolk
⅓ C butter, softened
¾ C ground almonds
7 tbsp sugar
1 large egg
1 un-waxed lemon, zest and juice
2-3 red-skinned apples
3 tbsp butter
1 tbsp flour
3 tbsp sugar
2 tbsp molasses
½ C slivered almonds
Make the pastry by putting the flour and sugar in a food processor and giving it a few whizzes. Add the butter and whizz for 10-15 seconds until the mixture resembles fine bread crumbs.Add the egg yolk and process for another 20-30 seconds until the pastry clings together. (If it doesn't, add a teaspoon or two of cold water.)
Roll the pastry out and use it to line a 10 inch loose-based tart tin. Chill for 30 minutes.
Pre-heat the oven to 400º oven.
Prick the base of the tart and bake for 12 minutes.
While the base is baking, mix the butter for the filling with the ground almonds, sugar, a large egg and the zest from the lemon.
Put the lemon juice in a large bowl. Core and slice the apples very thinly and toss the slices in the lemon juice to prevent them from going brown.
When the base is baked, spread the almond filling over the base and then top with the apple slices.
Bake in the middle of the oven for about 25 minutes, until the filling is set.
Meanwhile, melt the butter for the topping and then stir in the flour, sugar, molasses and slivered almonds. Keep stirring the mixture on a low heat until it starts to simmer. Spread the mixture over the filling and continue baking the tart for a further 10 minutes, until the topping is a light brown toffee color.