Ingredients
11⁄2 cups plain flour
1⁄3 cup caster sugar
125g cold unsalted butter, chopped
1 egg
Vanilla ice-cream and warmed caramel sauce, to serve (see Tip)
FILLING
100g unsalted butter, chopped, at room temperature
1⁄2 cup firmly packed brown sugar
2 eggs
11⁄4 cups (125g) almond meal
2 tblsps plain flour
2 red apples (340g), cored, cut into eighths
CRUMBLE
50g unsalted butter, melted, cooled
1⁄3 cup plain flour
1⁄3 cup firmly packed brown sugar
1⁄2 cup sliced natural almonds
Method
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Grease a round 25cm x 3.5cm deep (base measures 24cm) loose-based flan tin.
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To make pastry, process flour, sugar and butter in a food processor to form fine crumbs. Add egg. Process to bring ingredients together. Turn out pastry. Shape into a flat disc.
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Roll out pastry between two sheets baking paper until large enough to line base and side of tin. Remove top sheet of paper. Invert pastry over tin. Remove other sheet of paper. Ease into tin. Trim edge. Patch any cracks with pastry trimmings. Place on an oven tray. Refrigerate while making filling.
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To make filling, beat butter and sugar in small bowl of an electric mixer until pale. Beat in eggs, one at a time, until combined. Stir in almond meal and flour. Spread over pastry case. Arrange apple over top, pressing in lightly.
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To make crumble, combine all ingredients in a small bowl. Sprinkle over apple.
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Cook in moderate oven (180C) for about 45 minutes, until top is golden brown. Cover top loosely with foil towards end of cooking time if over-browning. Stand in tin for 30 minutes.
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Serve warm with ice-cream and caramel sauce.
