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Normandy Tart by Dame Prue Leith
Ingredients
  • subheading: For the pastry:
  • 225g plain flour plus extra for dusting
  • 140g cold butter plus extra for greasing
  • 1 medium egg
  • a pinch of salt
  • 60g caster sugar
  • subheading: For the almond filling (frangipane):
  • 170g butter
  • 170g caster sugar
  • 170g ground almonds
  • 2 large eggs
  • 1 tbsp Calvados, kirsch, or whatever liqueur you like
  • a few drops of almond essence
  • subheading: For the glaze:
  • 3 to 4 small red dessert apples, skin left on, cored and halved
  • 100g smooth apricot jam
  • juice of 1⁄2 lemon
Steps
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