“Mother’s Day” Pink Lady® apple tart
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Preparation
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Mother’s Day is an opportunity to spend some quality time with the family and to enjoy a delicious dessert made with love! Pink Lady® apples are ideal for this almond tart recipe. They bring a delicate acidity and fresh flavour which balances the sweetness and richness of the almond filling, for an utterly delicious result Find out more
For the pastry
Ingredients
- 300 g flour
- 3 tbsp water
- 180 g unsalted butter plus a little more for greasi
- 150 g golden cane sugar
Preparation
- Prepare the pastry. Preheat the oven to 180°C.
- Melt the butter in a saucepan over a very low heat.
- Add water and sugar and then flour. Bring together to form a ball.
- Leave to rest for 20 minutes.
- Butter a tart tin and push the pastry into the base with your fingers.
- Bake blind for 30 minutes (use baking beans to weight down the pastry base to prevent it from rising during baking). Set aside
For the almond filling
Ingredients
- 1 tbsp flour
- 1 vanilla pod
- 125 g ground almond
- 1 egg
- 150 g golden cane sugar
- 75 g softened unsalted butter
Preparation
- Split the vanilla pod and scrape out the seeds.
- Mix all the ingredients in a bowl.
- Spread the almond filling on top of the pastry base.
- Put back in the oven and bake until golden
For the garnish
Ingredients
- 4 Pink Lady® apples
- 1 lemon
- 20 g butter
- 15 g light brown sugar
Preparation
- Melt the butter on a low heat.
- Cut the Pink Lady® apples into thin slices, leaving the skin on. Sprinkle with lemon juice.
- 10 minutes before the cooking time is up, take out the tart and arrange the apple slices over it.
- Brush the apple slices with melted butter and sprinkle with brown sugar.
- Put back in the oven for another 10 minutes until the apple has softened and turned golden brown.
- Leave to cool at room temperature for one hour.
To assemble
Ingredients
- 20 sliced almonds
- 10 mint leaves
Preparation
- Chop the mint.
- Toast the almond slivers in a dry frying pan.
- Sprinkle the tart with the mint and almonds and serve.
Pink Lady® top tip
This tart can also be refrigerated and served cold and makes a lovely cool dessert on hot days. Don’t forget to take it out of the fridge 15 minutes before serving!
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