Apple frangipane tart

Keep the doctor away!
Apple frangipane tart

Sweet apples with a simple almond-based filling and a crisp pastry shell, this apple frangipane tart is the best way to keep the doctor away.

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1.Preheat the oven to 200°C (180°C fan-forced). Place the pastry on a baking paper-lined oven tray to thaw.
2.To make frangipane, beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add egg and vanilla; beat until combined. Add the almond meal and flour; beat until a smooth paste. Refrigerate while preparing the apples.
3.Peel and core apples; halve lengthways and slice very thinly. If you prefer a round tart, trim the corners of the pastry. Spread the frangipane over the pastry, leaving a 2cm border at the edges. Arrange the apples decoratively over the frangipane. Brush with melted butter and sprinkle with the extra sugar. Bake for about 20-25 minutes or until the edges of the apples are browed, and the pastry is puffed and golden around the edges.
4.Combine the jam and water in a small microwave-safe bowl. Microwave on HIGH (100%) for about 20 seconds or until liquid; stir well. Brush over the apples to glaze, if desired.
5.Serve tart warm with thick cream or vanilla ice-cream.

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