1kg/2lb 4oz Bramley apples, peeled and roughly chopped
150g/5½oz caster sugar (or to taste)
50ml/2fl oz apple juice
lemon juice, to taste (optional)
For the topping and tart
50g/1¾oz flaked almonds
200g/7oz icing sugar
40g/1½oz free-range egg whites
20cm/8in blind-baked pastry shell
6 black figs, slices
400g/14oz crème fraîche, to serve
To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart.
To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste.
Preheat the oven to 190C/170C Fan/Gas 5.
To make the topping, whisk the egg whites until white and fluffy, then mix them together with the flaked almonds and icing sugar in a bowl.
To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche.
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