For the filling you will need 2 eating apples, peeled and cut into thin slices and 3 tbsp raspberry jam.
Top with flaked almonds before baking and brush with warm apricot jam when you remove it from the oven.
Ingredients
For the pastry
4 oz cold butter, cubed
8 oz plain flour
1 oz icing sugar
1 egg, beaten
Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
Sieve the icing sugar into the mixture and stir to combine.
Add the beaten egg and bring it together with your hands, forming a dough, rest the dough in the fridge while you make the almond sponge.
For the sponge
200 g butter, softened
220 caster sugar
2 eggs
2 tbsp plain flour
Zest of 1 lemon
1 tsp vanilla extract
220 g ground almonds
Cream together the butter and sugar until light and fluffy, stir in the vanilla and lemon zest.
Add the beaten eggs a little at a time, beating the mixture between each addition.
Fold in the flour and ground almonds until it has all been incorporated.
Pre-heat the oven to 180C
Grease a loose bottom flan tin with a little butter. I used a 8" x 10" rectangular tin but a 10" round tin works just as well.
Roll out the pastry and line the flan tin.
Spread the raspberry jam evenly over the base of the pastry and lay the sliced apple on top of the jam.
Spoon on the almond sponge mix and even over the top with the back of a spoon. Sprinkle over the flaked almonds.
Bake on the middle shelf of the oven for 25 minutes until the sponge is golden and bounces back when pushed.
Remove from the oven and brush with a little warmed apricot jam.
Leave to stand 10 minutes before serving.
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