I think we’ve finally gotten through it. The sun has been shining for a few days now, temperatures have been hitting 20°c, the near-naked masses are out in full force and all outdoor public spaces are full. Guys, it’s officially spring. Oh how this excites me.
Clear blue skies, leaves and flowers in bloom, the constant longing for Pimms and longer evenings all leave me feeling a bit giddy. It is absolutely mandatory that everything I do from now on happens outdoors. That includes stuffing my face with these pretty little things despite bikini season looming.
These tarts (or galettes) are light, fresh, sweet and perfect for an indulgent breakfast, afternoon tea or served as dessert with a dollop of ice cream. Plus using store-bought pastry makes this an extremely quick and easy recipe to throw together, which is great for impromptu summer dinners and unexpected company.
Apple and Almond Tart
Makes 4 tarts
For the tart:
1 packet (roughly 400g) store-bought puff pastry
4 medium-sized Braeburn apples, halved, cored and cut into thin slices
Juice of half a lemon
2 tablespoons caster sugar
For the frangipane:
50g caster sugar
40g unsalted butter, room temperature
1 teaspoon vanilla bean extract
40g ground almonds
15g all-purpose flour
For the glaze:
2 tablespoons Apricot preserve
Splash of boiled water
Slivered almonds and icing sugar to serve
Preheat oven to 205°c
Roll out the puff pastry into a rectangle about 1cm thick. Cut into 4 equal sized pieces and set aside on a baking tray.
To make the frangipane almond filling, beat together the butter and sugar until pale, then add the egg and vanilla and whisk again. Add the ground almonds and flour and mix until you have a thick paste. Spread a tablespoon or so of this on each piece of the puff pastry, leaving a gap of uncovered pastry around the edges.
Toss your apple slices in the caster sugar and lemon juice, then arrange on top of the frangipane making sure to overlap the slices. Bake the tarts in the oven for 20 minutes or until the pastry is puffed up and golden.
For the glaze, heat the apricot conserve in a saucepan until just bubbling, remove from the heat and stir in a splash of boiling water. Mix well and strain through a sieve to remove any bits of fruit. Brush liberally over the apple slices, sprinkle with slivered almonds and dust with icing sugar.