1 ¼  cups all-purpose flour

3 tbsps shortening

3 tbsps butter

3 tbsps ice water


8 tbsps butter, softened

½ cup sugar

2`large eggs, beaten

1 cup ground almonds

¼ cup all-purpose flour

1 cup dried cranberries


3 Gala apples, peeled, cored and cut in half

¼ cup red currant jelly

1 tbsp lemon juice


Preheat oven to 375F

Sift the flour into a bowl and cut in the shortening and butter until the mixture resembles coarse crumbs. (You could also use a food processor). Stir in the water until the dough just forms a ball. Flatten into a disc, wrap in wax paper or saran wrap and chill for 30 minutes.

Roll out pastry on a lightly floured surface and line a 9-inch fluted tart pan.

Combine all the filling ingredients except for the cranberries and beat until light and fluffy. Gently stir in the dried cranberries and spoon into the pastry shell smoothing out the surface.

Place each apple half cut side down on a board and with a sharp knife, slice the apples thinly keeping the shape. Then press down lightly to fan each apple half in a row.

Carefully transfer each row of apple slices to the tart arranging them on the filling so they look like spokes of a wheel. Press down well into the filling. Warm the currant jelly with the lemon juice and brush half of this over the apples. Place the pan on a hot baking sheet and bake for 45 minutes. Remove from the oven, warm the remaining glace and brush over the apples. Let cool slightly before serving.

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