Delicious any time over the season and especially nice for those
who don’t fancy Christmas pudding.
Pastry (this will line a 28cm x 3cm loose based tart tin)
250g plain flour
180g butter, cold, cut into cubes
75g icing sugar
2 egg yolks
Place the flour, butter, icing sugar into the processor, whizz until the mixture resembles coarse breadcrumbs, add the egg yolks and mix again until you have a smooth dough. Roll the dough into a ball and wrap in cling film, and chill for an hour or up to 3 days.
Frangipane
85g butter, room temperature 85g caster sugar
85g ground almonds 1 egg 1 teaspoon vanilla extract
Tip all the ingredients into the processor and mix until everything is well combined.
Filling
4 large cooking apples, peeled and cut into wedges
1 tablespoon cranberry sauce
3 tablespoon sugar 1 tablespoon apricot jam and a squeeze of lemon juice
To cook Set oven 180c gas mark 4 Line the tart tin with the pastry
Spoon the frangipane over the pastry, then a layer of cranberry sauce, arrange the apples over the cranberry, sprinkle with the sugar and bake for 50/55 minutes. Cool in the tin.
To glaze Heat the jam and lemon juice together and brush the tart with the warmed jam.
