Two Apple Tart

I love apple recipes that use two different types of apple - the cooking apple that has flopped down to a fluffy smoothness plus the eating apple that retains a little bite and texture even after cooking.

With this one, I wanted to move the cooking apple layer into almost a frangipane - by mixing in ground almonds, it gave a different texture and taste all together.

As you may know by now, I don't do many puddings, and when I do, they have to be quite easy - this one certainly fits the bill.  However, a little more time in laying on the sliced apple and glazing it more effectively could land you with something quite beautiful to look at!

Two apple tart
(serves 4) 

1/2 block puff pastry
1 medium Bramley or similar cooking apple, peeled, cored and chopped
2-3 tablespoons sugar
1 tablespoon ground almonds
A pinch of ground cinnamon
1 medium good quality eating apple (eg Cox), peeled, cored, quartered and sliced as finely as you can.

Roll the pastry out in a rectangle to fit a baking tray - you're looking for something about 10" by 4-5".  Score round the edge about 3/4" in and prick the middle section all over with a fork.  Put the tray in the fridge for an hour.

Meanwhile, cook the Bramley apple down with just a splash of water until it's all lovely and soft and floppy.  Stir in about a tablespoon of sugar to taste, stir in the cinnamon and the ground almonds.

Brush round the outer section of the pastry with egg wash. Put the pastry tray in a hot oven for 5-10 minutes to begin cooking. 

Put the remaining sugar in a small pan with an equal quantity of water, place over a medium heat and caremelise (just bring it to a lovely light brown colour). 

Remove the pastry from the oven and spread the Bramley-almond paste over the inner rectangle of pastry.  Top lovingly with the sliced apple, pour over the caramel and bake in the oven for 15-20 minutes until the pastry is all cooked through.  Serve with double cream...

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