Method

Introductory photographs from the original

0 steps completed out of 22

1.Step 1 of 22
I put flour, sugar and baking powder in a processor or bowl for hand mixing.
2.Step 2 of 22
I add grated lemon zest and a pinch of salt.
3.Step 3 of 22
I add butter in pieces and whole eggs.
4.Step 4 of 22
I process or knead until smooth and even, transfer to a floured surface and form a block without overworking.
5.Step 5 of 22
I divide into three equal portions, wrap separately and refrigerate for at least 1 hour.
6.Step 6 of 22
I line the tin base with a fitted parchment circle.
7.Step 7 of 22
I take one portion, leaving the others chilled, and roll a circle to fit the base.
8.Step 8 of 22
I put it in and prick with a fork to prevent puffing.
9.Step 9 of 22
I bake at 180°C for 15 minutes, remove and cool, then butter the sides and attach parchment strips the height of the tin.
10.Step 10 of 22
I roll the second portion into strips the height of the tin sides.
11.Step 11 of 22
I carefully line the sides, pressing onto the cooked base.
12.Step 12 of 22
I peel and thinly slice apples, coat with juice from the zested lemon to prevent browning, add soaked, squeezed sultanas and flaked almonds, and mix.
13.Step 13 of 22
I fill the shell, mounding apples slightly centrally. It needs plenty of filling or it sinks unattractively during baking.
14.Step 14 of 22
I roll the third portion into a disc to fit the top, preferably on parchment.
15.Step 15 of 22
I turn onto the tart, seal to the sides, tuck excess pastry inward and press with a fork.
16.Step 16 of 22
I make a few fork holes and bake at 180°C for 45 minutes, covering with foil halfway if browning too much.
17.Step 17 of 22
I cool completely before removing from the tin.
18.Step 18 of 22
Meanwhile, I dissolve a packet vanilla-flavoured sugar in juice from half a lemon.
19.Step 19 of 22
The icing should be smooth and fluid; add more lemon juice if stiff.
20.Step 20 of 22
I brush the top and sides with icing.
21.Step 21 of 22
I scatter lightly toasted flaked almonds over the top.
22.Step 22 of 22
Wait for the icing to set and enjoy!
It disappeared so quickly I could barely photograph it!

Annamaria's apple, almond and sultana tart with lemon icing

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Ingredients

Method