Don’t be concerned if your kids don’t like Granny Smith apples. The sweet frangipane and apricot jam glaze balances the whole tart perfectly to keep all generations happy. This can be prepared early in the day, sliced at the last minute and shared from the centre of the table with your favourite accompaniment.
To make the frangipane, combine the butter and caster sugar and beat with a wooden spoon until pale and fluffy. You could give the kids an arm-workout by getting them to beat the butter and sugar together. You may have to step in if their arms get tired!
Stir in the ground almonds, then the eggs one at a time, beating until thoroughly combined - if the mixture splits, sprinkle in a little flour until it comes together again.
Mix in the lemon zest and the remainder of the flour until combined. Keep in the fridge until required.
Peel and remove the core from the apples, cut in half then slice thinly into crescent shapes.
Roll the puff pastry into a rectangular shape, 10cm wide by 30cm long, with the pastry rolled to a thickness of 1/2cm. Keep the trimmings.
Roll the trimmings 1/2cm thick and cut to 30cm by 2cm strips. Brush the edges with the yolk and attach the strips to border the entire base of the tarts.
Spread the frangipane down the middle of the base. Layer the apples evenly over the frangipane down the centre, overlapping as you go. Get the kids involved by letting them arrange the apple slices down the centre of the pastry.
Brush the pastry walls with egg yolk and leave to set in the fridge for at least 1 hour.
Preheat the oven to gas 4, 180°C, fan 160°C and cook the tart for 25 minutes or until golden.
Remove from the oven and warm the apricot jam on the stove till soft. Brush the melted jam over the slice and leave to cool slightly.
Serve each slice of tart with some clotted cream or ice-cream of your choice.
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