Recipe: How to make apple and almond tart

Apple cake. Photo: John Duxbury/Swedish Food

Food writer John Duxbury shares the steps for making this tart’s buttery pastry case, soft almond filling, and thin crisp toffee-apple and almond topping.


The Swedish name of this tart (Äppeltårta med mandelfyllning och tosca) translates as ‘apple tart with almond filling and tosca’. Tosca refers to the fact that the topping is based on the topping from
Toscakaka, a Swedish cake created in honour of Puccini’s opera.


Based on a recipe by Maud Onnermark.


Summary


Serves: 10-12


Difficulty level: Moderate


Preparation time: 25 minutes (plus time for the pastry to chill)


Cooking time: 35 minutes


Total: 60 minutes


Tips


. The tart looks more attractive when made with red-skinned apples. Swedes like to use Ingrid Marie, a variety popular in Scandinavia, but other varieties that work well include Aroma, Frida, and Discovery.


. Liquid glucose (sometimes called glucose syrup) is widely available, although if you can’t find it you could substitute with corn syrup, but NOT glycerine, which is entirely different.


Ingredients


Pastry


180 g (1 ¼ cups) plain (all-purpose) flour


50 g (3 tbsp) caster (superfine) sugar


125 g (½ cup) butter, cut into small cubes


1 egg yolk


Filling


75 g (⅓ cup) butter, softened


100 g (⅝ cup) ground almonds


100 g (7 tbsp) caster (superfine) sugar


1 large egg


1 unwaxed lemon, zest and juice


2-3 red-skinned apples


Topping


50 g (3tbsp) butter


1 tbsp flour


50 g (3 tbsp) caster (superfine) sugar


2 tbsp liquid glucose (glucose syrup)


50 g (½ cup) flaked (slivered) almonds


Method


1. 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.


2. Add the egg yolk and process for a further 20-30 seconds until the pastry clings together. (If it doesn’t, add a teaspoon or two of cold water.)


3. Roll the pastry out and use it to line a 25 cm (10″) loose-based tart tin. Chill for 30 minutes.


4. Pre-heat the oven to 200°C (400°F, gas 6, fan 180°C).


5. Prick the base of the tart and bake for 12 minutes.


6. Whilst the case is baking, mix the butter for the filling with the ground almonds, caster sugar, a large egg and the zest from the lemon.


7. Put the lemon juice in a large bowl.


8. Core and slice the apples very thinly and toss the slices in the…

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