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A classic French tart with a hint of almonds and a touch of Calvados (apple brandy) make this a deliciously indulgent dessert for friends and family.

Serves: 6
Preparation Time: 24 minutes
Cook Time: 30 minutes

INGREDIENTS:

9 oz ready made sweet butter pastry

For the filling
3 large apples, peeled and finely sliced
Caster sugar, for sprinkling
3 tbsp Calvados or apple brandy

For the Frangipane
3½ oz unsalted butter, cubed and softened
3½ oz caster sugar
2 eggs
2 oz plain flour, sifted
2½ oz ground almonds
2 drops almond essence

METHOD:

Heat oven to 400°F/200°C/Gas Mark 6

Grease a 10 inch loose bottomed tart or flan tin. Roll out the pastry to fit the tin. Prick the bottom of the pastry.

To make the frangipane, mix the butter and sugar together thoroughly, then add the eggs, one at a time. Fold in the flour, ground almonds and almond essence until combined.

Spread the frangipane over the bottom of the pastry and lay the apple slices in a pattern over the top. Sprinkle with the Calvados.

Bake in the oven for 15 minutes until beginning to brown. Remove from the oven, turn down the temperature to approx 350°F/180°C/Gas Mark 4, sprinkle over the caster sugar and place back in the oven for a further 10-15 minutes to cook.

Bake until caramelised, remove from the oven. Leave to cool slightly and then serve with clotted cream or ice cream.

TIP 1:  You can glaze the top of the tart with apricot jam if preferred, to make it ‘non alcoholic’.

TIP 2: Try mixing the Calvados in with the cream for a really boozy dessert!