Apple Tart With Almonds

This is a French apple tart with a difference. You will need about 200g of sweet crust pastry, either your own or store bought. The real treasure is the filling.

Line a 25cm flan ring with the pastry and preheat the oven to 180°C, 350°F

Assemble:

4 egg yolks
125g sugar
125g ground almonds
60g melted butter
80g of raisins
2 cooking apples, unpeeled
Half a lemon
Half a teaspoon of cinnamon
Pinch of salt
Apricot jam

Heat the jam slightly so that it spreads easily, cover the pastry base with it and put it in the refrigerator to chill.

Beat the yolks till creamy, then beat in the sugar and salt. Add the almond meal and the raisins.

Squeeze the lemon juice into a bowl and grate the apples into it. Mix them together well and then squeeze them dry. Your hands are best for this.

Add the grated apple to the egg mixture and stir in the cinnamon.

Fill the pastry case and bake it in the middle of the oven for 20 minutes. Prick the top all over, pour on the melted butter, increase the oven temperature to 190°C, 375°F, and bake for a further 20 minutes.

Allow the tart to cool slightly before serving with a vanilla sauce or ice cream.

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