Ingredients
Method
1.Preheat oven to 200˚C. Roll out pastry to 3mm-thick and cut to a 28cm round. Place on a large oven tray lined with baking paper. Using a small sharp knife, score a 2cm border. Prick interior with a fork.
2.Combine egg yolk, butter, almond meal, 2 tsp vanilla extract and sugar in a bowl. Spread inside pastry border with almond mixture and top with slightly overlapping apple slices.
3.Brush pastry border with egg white. Brush apples with extra butter; bake until pastry is puffed and golden and apples are tender (30 minutes). Remove from oven and while hot, brush apples with a little more extra melted butter.
4.Meanwhile, for syrup, combine quince paste, sherry and remaining 2 tsp vanilla extract in a saucepan over medium heat. Bring to a simmer, whisking until smooth. Cook until slightly reduced and sticky (2 minutes). Serve tart warm, drizzled with syrup.
Try this tart with a mix of red and green apples. The tartness of the green apples will balance the sweetness of the reds.
Notes
