Almond and Apple Tart

• Royal Gala apples4
• powdered sugar↗

  for dusting

• unsalted butter↗165g g

  soft

• granulated sugar80g g
• plain flour↗265g g

  plus extra for dusting

• egg yolk↗1

  lightly beaten

• butter↗100g g
• powdered sugar↗100g g

  sifted

• large eggs↗2
• ground almond↗100g g
• Calvados↗50ml ml
• heavy cream250ml ml
• powdered sugar↗50g g
• Calvados↗50ml ml
• vanilla bean↗½

  split lengthwise and seeds scraped out

Step-by-step instructions

1. 1

   Make the pastry. In a stand mixer (or with an electric whisk) beat the soft butter with the fine sugar until light and fluffy. Reduce speed, gradually add the flour, then the yolk and beat quickly to a homogeneous dough. If the dough is dry, add 1 tsp cold water. Form a ball, wrap in cling film and chill for at least 1 hour (or overnight).

2. 2

   Make the frangipane. In a mixer beat the butter with sifted powdered sugar until light and airy. Add the eggs one at a time, continuing to beat. Add ground almond and Calvados, beat another 3 minutes. Chill until needed.

3. 3

   Pre‑heat the oven to 170 °C (150 °C with convection, gas 3). On a well‑floured surface roll the dough to about 3 mm thick. Transfer carefully to a 23 cm tart tin lined with parchment. Patch any cracks with leftover dough, trim the edges and chill for 20 minutes.

4. 4

   Spread the chilled frangipane in the tin, leaving a 0.5 cm margin at the top. Peel the apples, slice thin (≈4 mm) using a mandoline or sharp knife, cutting across so each slice has a hole in the centre. Arrange the apple slices evenly over the frangipane, dust generously with powdered sugar. Bake 60–75 minutes until the apples caramelise and the frangipane is golden (test with a skewer). Cool 30 minutes before serving.

5. 5

   Make the chantilly. In a large bowl beat the heavy cream with powdered sugar to soft peaks. Add Calvados and vanilla seeds, beat until the mixture holds its shape. Chill until serving.