In the face of many heavy dried fruit laden desserts a Christmas, this Apple Tarte Fine is a simple alternative to the Christmas pud on the big day. Its an adapted version of Monica Galetti's Rhubarb Tarte Fine. I recently received Monica's book for Christmas from Joanne and I have been itching to make something from the book so here it is:
1 ready rolled puff pastry sheet 35x25cm
Plain flour for dusting
2 Bramley cooking apples
50g Caster Sugar
50g Ground Almonds
1 medium egg beaten
1 medium egg
1-2tsp of Demerara Sugar
Juice of a lemon
100g Caster sugar
1tsp of Vanilla extract
1) Heat the oven to 220c / Gas mark 7. On a lightly floured surface, roll out the sheet of puff pastry slightly. Then cut a rectangle 34x16cm. Pricking all over with a fork. Place in to the fridge allowing to rest while you prepare the apples and syrup.
2)Core the apple and thinly slice in to half moon shapes, keeping in a bowl covered with the juice of one lemon to prevent browning. For the syrup, put the water and sugar into a saucepan with the vanilla extract and slowly bring to the boil. Remove from the heat once boiled and set aside to cool.
3)For the almond cream, whisk the butter and sugar together in a bowl until creamy. Stir in the ground almonds, then the eggs, to form a smooth paste. Cover and place in the fridge for 10 minutes to firm up slightly.
4)Spread a thin layer of almond cream over the pastry, about 5mm thick, leaving a clear 2cm margin around the edges. Arrange the apples over the almond cream.
5)Brush the apples with a little of the syrup and sprinkle evenly with demerara sugar. Bake for 20-25 mins until the pastry is golden brown and crisp on the bottom of the tart.
6) Brush the apples with a little more of the syrup. Serve warm with some ice cream or trickle of cream.