Method

1. 01 · Make and chill the pastry batch

   55–60 min

   Use: Plain flour for pastry; Unsalted butter for pastry; Caster sugar for pastry; Fine salt; Beaten whole egg for pastry; Cold water

   Rub the cold pastry butter into the pastry flour until fine crumbs remain. Mix in the pastry sugar and salt, then the 50 g pastry egg and 10 g cold water. Press together just until cohesive; do not knead until elastic. Flatten, wrap and refrigerate for 45 minutes.

   Ready when: The pastry forms a smooth compact slab without oily patches.

   

2. 02 · Select 300 g, line the tart tin and chill

   40–45 min

   Use: Butter for the tin; Flour for rolling

   Butter a 24 cm round loose-bottomed metal tart tin, 3 cm deep. Weigh 300 g chilled pastry for this tart and refrigerate the remaining 112 g for another use. Use the rolling flour sparingly and roll the 300 g portion to about 32 cm across and 3 mm thick. Ease into the tin without stretching, press into the corners and trim at the rim; keep trimmings separately. Prick the base, then refrigerate for 30 minutes. Heat the oven to 180°C conventional with a baking sheet inside.

   Ready when: The case has an even base and upright sides without holes.

   

3. 03 · Blind-bake the shell in two stages

   28–30 min

   Use:

   Line the case with crumpled baking paper and fill with baking beans to support the sides. Place on the hot baking sheet and bake for 20 minutes. Carefully remove paper and beans, then bake for 8–10 minutes more.

   Ready when: The case holds its shape and the base looks dry with a light golden colour.

   

4. 04 · Mix the separate almond filling while the case bakes

   10–15 min

   Use: Unsalted butter for filling; Caster sugar for filling; Beaten whole egg for filling; Ground blanched almonds; Plain flour for filling; Vanilla seeds

   While the case bakes, beat the soft filling butter and filling sugar until smooth. Add the 100 g filling egg in several portions, then mix in the ground almonds, filling flour and vanilla seeds.

   Ready when: The almond mixture is smooth and spreadable, with no loose egg.

   

5. 05 · Prepare and weigh the sliced apples

   8–10 min

   Use: Prepared dessert apples

   Peel and core the apples, then weigh 400 g prepared fruit. Cut into 2–3 mm slices, keeping each quarter together where possible.

   Ready when: Thin slices are even enough to soften during baking.

   

6. 06 · Cool the shell briefly and add filling and apples

   12–15 min

   Use:

   Let the baked shell cool for 10 minutes. Spread all the almond filling evenly over its base. Arrange all the apple slices in overlapping arcs, pressing them lightly into the filling. Leave about 5 mm of space below the pastry rim for the filling to rise.

   Ready when: One even layer of fruit sits over the almond cream without a tall pile.

   

7. 07 · Bake until the almond filling sets

   40–50 min

   Use:

   Return the tart on its baking sheet to the 180°C conventional oven for 40–50 minutes. Shield the rim with foil if it colours early. Check a gap between the apple slices near the centre.

   Ready when: The filling is golden and set with no liquid wobble; a skewer brings moist crumbs rather than wet almond batter, and a knife enters the apple easily.

   

8. 08 · Glaze, cool and release the tart

   65 min

   Use: Smooth apricot jam; Water for glaze

   Warm the apricot jam with 10 g glaze water until fluid, then brush over the warm fruit. Leave the tart on a rack for at least 60 minutes. When the filling has settled and the tin is comfortable to handle, remove its outer ring and cut into eight slices.

   Ready when: The glaze is thin and shiny; the pastry supports a set almond layer and tender apple.