Apple and toffee almond tart

Method

1. Preheat the oven to 200°C/gas 6.

2. In a mixing bowl, cream together the butter, sugar, almond essence and salt. Gradually beat in the beaten eggs, then fold in the flour and ground almonds.

3. Roll out the pastry and use it to line a 22cm tart tin. Spread a thin layer of the condensed milk toffee over the pastry base.

4. Spread the almond mixture evenly over the toffee layer. Arrange the apple slices on top of the almond mixture, pressing them in slightly.

5. Bake the tart for 30-40 minutes until set and golden.

6. Remove the tart from the oven and, while it is still hot, pour over a dash of Somerset brandy and dust with icing sugar.

7. Serve warm with clotted cream.

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Ingredients

100g unsalted Butter
100g caster sugar
a few drops of almond essence
pinch of Salt
50g plain flour
50g ground almonds
2 medium Eggs, beaten
250g sweet shortcrust pastry
1 can of condensed milk, boiled for 2 hours then cooled
4 crisp English apples, eeled, halved, cored and sliced

To serve:

a dash of Somerset brandy
icing sugar
clotted cream

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