In the summer we ate runner beans almost every day. Then it was raspberries, lettuces, blackberries … What starts as a treat ends up a bit of a drudge. Then two weeks after they’ve finished I often think how nice they would be again. We’re still in apple mode at the moment and it’s getting difficult to find new ways of serving them.
Apples and almonds always go well together so I made a sort of Bakewell tart – I know in Bakewell they call it pudding but it looks like a tart to me – with apple puree replacing the jam. It’s a fairly robust tart. I left it on its metal base when I put it on the serving plate and when my mother picked up the plate, the tart slid off and very spectacularly somersaulted to land upside down on the table. We were all very impressed. And even more so when it was expertly flipped back. Hence the rather ragged pastry edge. The downside of this tart is that the layer of apple puree looks rather like uncooked pastry so maybe it needs a few blackberries to add some colour.
Apple and Almond Tart
I lined a 23cm loose-bottomed flan tin with pastry (1 egg and a pinch of salt mixed in the processor with 150 g of soft butter and then 250 g of plain flour mixed to make a firm dough) which needs to be baked blind for 20 minutes at 200C, unless you have an aga in which case just line the tin and carry on. Spoon a layer of apple puree (and maybe throw in some blackberries for colour) to cover the base.
For the almond filling beat 125 g of soft butter with 125 g of caster sugar until light and fluffy and then add 3 eggs one at a time beating well after each egg. Mix in 125 g of ground almonds and spoon the mixture into the pastry case.
Bake for about 30 minutes at 180C or in the roasting oven of the aga with the cold shelf above. It’s best eaten warm or cold, preferably the right way up.