The slightly more elegant sibling of the classic apple pie, this tart is a stunning dessert. It has similar flavours to a tarte tatin as the sugar caramelises as it cooks. You could serve this tart with clotted cream to balance the sweetness of the apples.
300g classic puff pastry (or shop-bought)
200g frangipane (see below)
80g caster sugar
80g unsalted butter, softened
6–8 Pink Lady or Granny Smith apples
20g icing sugar
clotted cream, to serve
Line a baking tray with parchment paper. On a lightly floured surface, roll out the pastry into a large circle about 5mm thick. Slide the rolled-out pastry onto the lined baking tray and rest in the refrigerator for 15 minutes or in the freezer for 10 minutes. Remove the tray from the refrigerator or freezer. Trim the edges of the pastry into a neat circle that measures 24cm in diameter and return to the refrigerator or freezer.
Once chilled, remove the pastry from the refrigerator or freezer, and preheat the oven to 185°C fan/200°C/gas mark 6. With the pastry still on the lined baking tray, and leaving a border of 2cm around the edge, spread around 200g of the frangipane evenly across the pastry.
Using a pastry brush, mix the caster sugar and softened butter together to make a paste.
Peel and core the apples. Using a mandoline, slice the apples to 2mm thick. Take just over one-quarter of the slices and fan them out in a circle around the outer edge, keeping in line with the edge of the frangipane. Roughly brush the apples with some of the butter mixture.
Repeat with the remaining apple slices and butter mixture to create concentric circles until the pastry is covered. Make sure the top layer of apple slices is evenly coated with the butter mixture.
Place the tray in the preheated oven and bake the tart for 30 minutes or until the apples are starting to caramelise and the pastry is beginning to crisp up.
Remove the tray from the oven. Using a sieve, dust the tart with the icing sugar and then lay another sheet of parchment paper over the top of the apples. Take a second baking tray and lay it on top of that parchment paper. Using a dish towel or oven gloves to protect your hands, quickly flip the tart over so the apples are now facing downwards on the new tray. Lightly press down the top tray and then remove it and the original parchment paper. Return the tart to the oven for a further 20 minutes.
Remove the tart from the oven. This time place a serving plate or platter on top of the pastry, and then flip the tart again. Check the apples are evenly glazed and caramelised. If it needs a little longer, flip the tart back again and return it to the oven for a further 10 minutes. Serve warm with spoonfuls of clotted cream.
225g butter, softened
225g caster sugar
1 vanilla pod, deseeded, seeds retained
5 medium-sized eggs
225g ground almonds
Beat the butter, sugar and vanilla seeds together until the butter has turned pale and creamy. Add one egg at a time, whisking until each is fully incorporated before adding another. Once all the eggs are incorporated, use a large metal spoon to fold in the almonds until well mixed.
Buy the book
The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere
£26, Bloomsbury Absolute