230 g unsalted butter
4 Granny Smith apples, peeled, cored, thinly sliced
220 g brown sugar
Finely grated zest and juice of ½ lemon
1 tsp ground cinnamon
325 g plain flour
100 g hazelnuts, skinned, finely ground
2 tsp salt
1 tsp ground cloves
30 g cornflour
1½ tsp baking powder
125 g caster sugar
1 tub vanilla ice-cream to serve
- Put 100g of the butter in freezer to chill, leaving remaining butter at room temperature to soften. Heat a large frying pan over a medium heat and add apple, 120g of the brown sugar, zest, juice and cinnamon. Toss for 5 minutes or until apple is tender. Remove from heat and set aside.
- Dice chilled butter and put in the bowl of a food processor with 100g of the flour, remaining brown sugar, ground hazelnuts, salt, cloves and chilled butter. Pulse until mixture forms a crumbly texture, then remove from bowl and set aside.
- Sift remaining flour, cornflour and baking powder together into a bowl. Add to clean bowl of food processor with caster sugar, remaining softened butter and egg, then process until a dough forms.
- Preheat oven to 180°C. Line bottoms of 6 small loose-bottomed fluted tart tins with baking paper. Divide dough among tins and press into bottoms. Divide apple mixture over top, spreading to edges. Divide equal portions of hazelnut mixture over top.
- Bake tarts for 20 minutes or until light golden. Stand for 10 minutes, then unmould and serve with vanilla ice-cream.