Tarte aux pommes
- Preheat oven to 180C. Line a greased 12 x 36 cm tart tin with the pastry. Prick the bottom all over with a fork then bake for 10 minutes.
- Remove from the oven, press down gently then let cool. Mix the almonds, egg, brandy and sugar together then spread on the pastry.
- Halve the apples, core and slice thinly. Mix with the lemon juice and sugar mixture then lay on the pastry in an overlapping pattern.
- Bake for approximately 30 minutes or until a deep golden colour. Warm the apricot jam and brush all over the apples and the pastry.