Apple and almond tart with Tawny Port by Matt Tebbutt

Wine suggestion: Tawny Port. Serves 6.

Ingredients:

• 1 x 12” tart ring lined with un-cooked sweet pastry

For the frangipane:

• 250g butter
• 250g sugar
• 250g ground almonds
• 4 x whole eggs

For the puree:

• 1 x vanilla pod
• 2 x Bramley apples, peeled, cored and diced
• Sugar
• Big handful of raisins
• 6 x Cox’s apples, peeled, cored and halved lengthways

Preparation:

1. To make the frangipane – beat or cream the butter and sugar until the sugar has dissolved and the butter is pale. Turn the mixer speed down and add the ground almonds. Beat until just incorporated then add the eggs one at a time so the mix doesn’t split. Chill until ready to use.
2. To make the puree – Cook the vanilla pod with the Bramley apples and a little water over a low heat until pureed. Add a little sugar to taste.
3. To assemble the tart – Spoon the apple puree over the base of the uncooked tart shell, scatter over a handful of raisins. Fill the tart with peeled, cored & cut Cox’s apples & pipe the frangipane around the apples. Bake in a low oven about 150 C for 40-50 minutes until cooked & golden. (An inserted knife should come out clean).
4. Serve warm with crème fraiche.