English Countryside Apple and Almond Tart

Ingredients

Instructions

1. 1 To make the pastry crust, combine sifted flour, sugar, and salt in a bowl. Add the cold, diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
2. 2 Add ice water a tablespoon at a time, mixing gently until the dough just comes together. Form a disk, wrap in cling film, and refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 350°F (180°C). Roll out the chilled pastry on a floured surface and line a 9-inch tart tin. Trim the edges and prick the base with a fork.
4. 4 Blind bake the pastry shell for 10 minutes using pie weights or dried beans. Remove weights and bake for another 5 minutes until lightly golden. Set aside to cool.
5. 5 For the frangipane, cream the softened butter and sugar together until light and fluffy. Gradually add the beaten eggs, almond flour, and vanilla extract, mixing until smooth.
6. 6 Spread the frangipane evenly over the cooled pastry shell.
7. 7 Toss the sliced apples with lemon juice to prevent browning. Arrange them in concentric circles over the frangipane layer.
8. 8 Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is set and the apples are tender.
9. 9 Heat the apricot jam slightly and brush over the warm tart for a shiny glaze.
10. 10 Allow the tart to cool slightly before serving. Enjoy it warm or at room temperature.