- Almond Paste
- 200g Ground Almond
- 90g Icing Sugar
- 90g Caster Sugar
- 1 spoonful of Rum
- 1 whole Egg
- Puff Pastry
- 200g Plain Flour
- 170g Butter
- 150g Cold Water
- 1 tsp Lemon Juice
- Pinch of Salt
- Apple Tart Topping
- 1 Granny Smith Apple
- 1 Braeburn Apple
- 1 Golden Rush Apple
- Icing Sugar
- Apple Puree
- 4 Granny Smith Apples
Three apple tart by Russell Bateman
Three apple tart by Russell Bateman
Three apple tart by Russell Bateman from Colette's at The Grove, in association with RATIONAL UK
Ingredients
Method
Almond Paste
Mix everything in an electric mixer until incorporated and in a paste.
Wrap in cling film and place in the fridge to rest.
Once the paste is rested roll out to 3 ml thickness.
Apple tart topping
Run all the apples through the Noddle machine.
Remove all small pieces so you are left with long strings.
Season the apple with a generous dusting of icing sugar.
Place onto the semi baked tart case and cook at 180c for 15 minutes.
Apple puree
Peel your Granny Smith Apples, remove the core and cut into quarters.
Place into a vac pac bag and seal all the way keeping them as flat as possible.
Place the bag into boiling water for 12 minutes.
Open and drain thoroughly.
Place into a blender and blend until smooth.
Apple caramel
Reduce 1 litre of Apple juice down to 160g.
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