FRENCH CREPE APPLE ALMOND TART

Ingredients 

For the crepes:

2 cups plain flour*

3 eggs

¾ cup milk*

¼ cup water

50g melted butter*

Extra butter for frying*

 

For the filling:

3 apples, peeled, cored and sliced

50g butter*

150g sugar*

150g almond meal*

1 tsp vanilla paste*

30ml brandy*

 

*may not be included in your Riverside Market Box

 

Method

 

For the crepes:

Place the flour eggs and water in a deep bowl and beat together with a whisk or a stick blender until a smooth thick batter then slowly add in the milk until you have thin batter that will just coat the back of a spoon. 

Fry the Crepes in a hot heavy pan until golden on both sides.

 

For the filling:

Put the butter, sugar, almond meal, vanilla and brandy in a food processor and blend until a smooth paste.

 

To assemble:

Grease the inside of a heavy round sided frying pan or bowl , then line the inside with a single layer of your cooked crepes. Put a layer of sliced apples, then some of the almond paste and top with a crepe, repeat this process until you have used all the apples and almond paste. Then lastly cover with as many crepes as you need to fully seal the last layer. 

Cover with tin foil and back in the oven at 160 degrees for 1 hour 20 minutes. 

Once cooked allow to cool to room temperature and serve with vanilla ice-cream.