- 275g/10oz ready-made sweet shortcrust pastry
- 250g/9oz Bramley apples
- Juice of 1 lemon
- 100g/4oz softened butter
- 100g/4oz golden caster sugar
- 1 large egg, beaten
- 1 tbsp plain flour
- 100g/4oz ground almonds
- 2 tbsp apricot jam
Preheat the oven to 180ºC, 350°F, Gas 4.
Roll out the pastry and use to line a rectangular fluted tart tin approx 35 x 11cm/ 14 x 4in. Prick all over with a fork and chill in the fridge.
Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 minutes until the pastry feels dry to the touch. Take out of the oven and remove the paper and beans.
Peel, core and slice the apples evenly. Put in a bowl with the lemon juice and toss well to coat in the juice.
Next make the frangipane. Beat the butter and sugar together in a bowl until pale and creamy. Beat in the egg, then fold in the flour and ground almonds.
Spread the frangipane evenly over the pastry base. Arrange the apple slices on top, in a row along the tart. Bake in the oven for 20-25 minutes until golden.
Put the jam in a pan with 1 tbsp water. Simmer for 2-3 minutes, then push through a sieve to make a smooth sauce. Brush over the tart to glaze. Serve cut into slices.