Normandy Apple Tart

75g butter
75g caster sugar
1 egg, beaten
75g ground almonds
1 1/2 x 15 ml spoons plain flour,shifted
1 x 15 ml spoon Kirch or rum
175g Pate Brisee ( Rich Shortcrust pastry)

To decorate: 3 medium apples
little icing sugar
apricot jam, sieved.

You should use , Normandy apples for a perfect result.

Filling: Cream the butter and sugar until light and fluffy.
Beat in the egg, a little at a time, then fold in the ground almonds, flour and the
Kirsch or rum.
Roll out the pastry into a circle and use to line a 23 cm flan ring or dish.
Trim the edges, fill with the almond cream and smooth the surface.
Peel, halve and core the apples. Cut each apple half across into slices.
Keeping each cut apple half together, slide knife under to lift and place on the flan,
sliding the slices slightly apart.
Press down into the cream filling.
Place in a preheated oven 200 C, 400F, Gas Mark 6 for 15 mins.
Lower heat to 190C, 375F Gas Mark 5 for a further 10 minutes.
Sprinkle with a little sifted icing sugar and return to the oven for about 10 mins; the apples
should be tender and the filling pleasantly coloured.
Remove from the oven, cool on a wire tray.
Warm the apricot jam and add a little water if needed.
Brush this glaze over the flan.
Keeps up to 2 days.

Serves 8.