Tarte aux pommes
This apple tart is adapted from Prue Leith's recipe. The result was pretty good. I love the taste of baked apples with the crumbly crust and the almond cream (frangipane). I feel like it can be improved on somewhat. I will probably update this recipe in the future. Pâte brisée 250g plain flour ½ tsp salt 150g unsalted butter, cubed and chilled 1 large egg, separated 2-3 tbsp ice-cold water Apple purée 600g (about 6 small) eating apples, peeled, cored and cut into 1cm pieces juice of 1 lemon 30g unsalted butter Lemon syrup 100g caster sugar juice of 1 lemon Frangipane 50g unsalted butter, softened and cubed 50g caster sugar 1 large egg 70g ground almonds 1 Tbsp rum Topping 4 large red-skinned eating apples, cored, halved, and cut into 2-3mm thin slices 15g unsalted butter, melted Apricot glaze 1/2 cup apricot jam 2 Tbsp hot water Make the pâte brisée . Tip the flour and salt into a bowl. Rub the butter into the flour mixture with your fingertips