» Print Recipe
Serve this large freeform tart slightly warm with vanilla ice cream.
Prepare pastry a day in advance. Roll it into a ball shape, then press it flat, cover with plastic wrap and store in the refrigerator.
To prepare the almond cream filling, place sugar and butter in a medium bowl and beat until light and creamy in texture. Add egg and beat in before adding ground almonds. Beat for a further 2 minutes until well combined. Scrape down the sides of the bowl, cover with plastic wrap and set aside.
To prepare the apple and raspberry filling, place butter into a large non-stick frying pan over a medium heat. When butter is foamy, add apple wedges and stir often for approximately 8–10 minutes until apples are slightly softened and brown at the edges. Sprinkle with brown sugar and stir until liquid is syrupy and bubbling – this will take about 5 minutes. Remove from the heat and gently stir in frozen raspberries, being careful not to break them up too much. Set aside to cool.
Take prepared pastry out of the refrigerator and place onto a lightly floured work surface. Using a flour-dusted rolling pin, roll out pastry into a 30cm-diameter circle. Line a baking tray with non-stick baking paper and carefully transfer pastry circle to the tray.
Preheat oven to 190°C.
Spoon half of the almond cream filling onto the middle of the pastry and level it out with the back of a spoon. Top with the apple and raspberry filling, then bring the edges of the pastry up over the filling, pleating as you go, leaving a 10cm-wide opening in the centre.
Brush pastry with egg wash and bake in the preheated oven for 40–45 minutes or until the pastry is golden brown and the apples are tender when pierced.
Remove from the oven and leave to cool for 15 minutes on the baking tray before transferring to a wire rack to cool completely. Serve warm or at room temperature, cut into wedges, with a vanilla bean ice cream.
Toasted Walnut Short Pastry:
Place flour, sugar, walnuts, butter and salt into a large mixing bowl.
Using your fingertips, gently rub the ingredients together until they resemble rough breadcrumbs. Do not over-mix or the butter will begin to melt from the heat of our fingers.
Add water then, using a wooden spoon, combine the ingredients to form a dough mass.
Cover with plastic wrap and refrigerate for 30 minutes or, if possible, overnight.
Before using, gently rework the pastry, taking care to ensure it remains cold and firm.
On a lightly floured work surface, roll out the pastry to a 3mm-thick sheet, or as required.
Reproduced with permission from Baked by Dean Brettschneider. Published by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish International (Asia) Pty Ltd.
» Metric Converter