Ingredients
2 sheets | Puff pastry (Main) |
¾ cup | Ground almonds |
1 | Egg |
2 Tbsp | Sugar |
1 Tbsp | Brandy |
1 ½ | Granny Smith apples (Main) |
1 Tbsp | Lemon juice |
2 tsp | Caster sugar, mix with lemon juice |
2 Tbsp | Almond flakes |
2 Tbsp | Apricot jam |
Directions
- Preheat oven to 180C. Line a greased 12 x 36 cm tart tin with the pastry. Prick the bottom all over with a fork then bake for 10 minutes.
- Remove from the oven, press down gently then let cool. Mix the almonds, egg, brandy and sugar together then spread on the pastry.
- Halve the apples, core and slice thinly. Mix with the lemon juice and sugar mixture then lay on the pastry in an overlapping pattern.
- Bake for approximately 30 minutes or until a deep golden colour. Warm the apricot jam and brush all over the apples and the pastry.