70g unsalted butter, chopped, softened plus 1 tbs, melted, to brush
1 1/2 cups (150g) almond meal
1/4 cup (90g) golden syrup, plus extra to drizzle
2 tbs plain flour
1 tsp vanilla bean paste
3 Granny Smith apples, peeled, cored and thinly sliced
1 tbs demerara sugar
1 2/3 cups (250g) plain flour
30g caster sugar
170g cold unsalted butter, chopped
1 tbs apple cider vinegar
- For the pastry, place flour, sugar and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using your fingertips, roughly rub butter into dry ingredients, leaving plenty of big pieces of butter. Combine vinegar and 1/4 cup (60ml) iced water in a jug. Add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Press to a rough rectangle shape. Enclose in plastic wrap and chill for 2 hours.
- Place butter, almond meal and golden syrup in a bowl and beat together to combine. Add 1 egg, flour and vanilla, and stir to form a thick paste.
- On a lightly floured work surface, roll out pastry to a large 3mm-thick rectangle, trimming to form a clean edge. Place on a lined baking tray. Spread the almond mixture over the pastry, leaving a 7cm border, then arrange apple slices, overlapping, on top. Fold the pastry edges in to enclose the filling. Brush melted butter over the apples. Lightly beat the remaining egg and brush the edges with eggwash. Scatter with demerara sugar. Chill for 20 minutes.
- Preheat oven to 200°C. Bake tart for 30 minutes or until pastry is light golden, then reduce oven to 180°C and bake for a further 30 minutes or until deep golden. Drizzle with extra golden syrup to serve.