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Redbrick's Harriet Laban discusses what it means for society's relationship with Supermarket giants, when they tease us with the prices of the past
Written by Harriet Laban on 17th February 2019Makes 6 small tartlets (9/10cm tart cases) or one large 23cm tart
Apples are right in season in the UK at this time of year, so it is a perfect recipe to make! With buttery, crisp pastry and a soft, almond frangipane filling, topped with slices of apple and flaked almonds, this recipe has it all. This recipe also helps use up leftover apples, which I had after making toffee apples.
If you do happen to make this recipe or any of my others, send me your photos on Instagram @tobyfenton2
Ingredients:
2 dessert apples (I used Granny Smith), peeled, cored & sliced
2 tbsp apricot jam (or honey, which I used)
Flaked almonds
Ice cream to serve
For the pastry:
90g butter, softened
65g caster sugar
3 large egg yolks (use the egg whites to make meringue!)
200g plain flour (plus extra for dusting)
For the frangipane:
125g butter, softened
125g caster sugar
2 large eggs
125g ground almonds
1 tbsp plain flour
Method:
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