Apple and Almond Tart

Right then, you make a sweet short crust pastry with 15g of almonds as a replacement to some of the flour which just gives it that little extra bit of almond loveliness. This must then be blind baked at 170 degrees heat for 20 mins with the little beans in the case.

This is then filled with a almond frangipane mixture, or a kind of almondy sponge... I think that's a lie but that is what it reminded me of so that is how I will describe it. This makes it think and delicious and warming and fab.

You pour this mixture in to the pastry case and cut up an apple, with or without the skins on, I left mine on as I like the colour that it adds to a slightly beige pudding but feel free to peel them off as there doesn't seem to be an affect on the actual cake.

The cake/tart is baked for another 30-35 minutes or until risen and golden at the same temperature.

You can then dust a sprinkling of icing sugar over the top to make it look all snowy and slightly nicer than before.

I have found that this can be a little dry, it tastes nice but the sponge can be a bit claggy. So until I find a way to combat this, leave a comment below with your idea if you have one, cream, custard or ice cream are great for making it a little lighter.