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Apple and Almond Rose Tart

This tart is as delicious to eat as it looks. The apples sit like a rose on a sweet frangipane almond and honey filling.
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Servings: 9
Ingredients Method

Ingredients
  

Pastry
  • 300 g plain flour
  • 60 g icing sugar
  • finely grated rind of ½ a lemon
  • 1 pinch salt
  • 175 g cold butter, diced
  • 1 egg
  • ½ tsp vanilla extract
Filling
  • 4 apples
  • juice of ½ a lemon
  • 100 g butter, room temperature, diced
  • 100 g icing sugar
  • ½ tsp ground cinnamon
  • 2 egg yolks
  • 1 tbsp honey
  • 100 g almond meal
  • 2 tbsp plain flour
  • 3 tbsp apricot jam
  • icing sugar, extra, for dusting

Method
 

Make the Pastry
  1. Put the flour, sugar, rind and salt into a food processor and pulse to combine. .
  2. Add the cold butter and pulse until the mixture resembles fine breadcrumbs. 
  3. Add the egg and vanilla and pulse just until it starts to cling together to form a dough.
  4. Add up to 2 tbsp cold water if the mixture seems dry
  5. Remove and form into a disk, cover with clingfilm and refrigerate for 30 minutes.
  6. Roll out the dough in-between two sheets of baking paper to a round shape approximately 3mm thick. Peel one sheet of paper off and flip the pastry into a 23cm round loose-bottom tart tin. Peel the second sheet of paper off and gently press the pastry into the tin, trimming any edges.
  7. Prick the base all over with a fork and return to the refrigerator for 15 minutes (or the freezer for 5 minutes).
  8. Preheat the oven to 200C (180C fan forced). 
  9. Place a large sheet of baking paper into the cold pastry lined tart tin and fill with pie weights (or rice or beans). Bake for 15 minutes, then remove the baking paper and weights, turn the oven down to 180C (160C fan forced) and bake for another 7 minutes or until blonde in colour. This process blind-bakes the pastry to ensure the end result is crisp and cooked through.
  10. Set aside while you make the filling.
Filling
  1. Cut the apples in half and remove the cores. Slice as thinly as you can, using a mandolin if you like.
  2. Place in a bowl and squeeze the lemon juice over and toss to coat to prevent them from browning. Set aside.
  3. Place the butter, icing sugar and cinnamon into a bowl and beat with an electric mixer until smooth and creamy. Add the eggs, one at a time, beating well in-between additions. Add the honey, almond meal and flour and fold through until well combined.
  4. Spread the buttery almond filling into the blind baked tart shell. Arrange the apple slices on top to resemble petals. If you don’t have enough apple slices (this will be dependent on how you place them, how thinly you slice them and how large your apples were to begin with), slice up another apple. This is the time to be creative.
  5. Return to the oven and bake for 30 – 35 minutes, or until the filling is set, the apples are golden and the pastry is crisp and golden.
  6. Heat the jam briefly in a microwave or in a small saucepan over low heat and gently brush all over the apples while still hot.
  7. Set aside to cool completely before removing from the tin. Serve dusted with icing sugar.