This is my own invention based on one or two different French tarts that we have recently been privileged to sample!
Well... de tout façon... anyway ... I shall call it "Demented Apple Almond Tart" with thanks to Bakewell... ooer...Yorkshire or Lancashire... will someone please correct me?
For the method and recipe here it is:
Shortcrust Pastry - I make my own, and wrap it in cling film or in a clean recycled flimsy plastic bag and refrigerate the uncooked pastry. Sometimes, as in this case, the pastry is now nice and short because the butter was not completely rubbed in and it has been in the fridge for several days!
Roll out the pastry. Spread with some home-made red runny jam. Ours was from Violette and is redcurrant. Peel, core and chop into large cm cubes two eating apples and scatter on top of the jam.
Mix together 3 tablespoons ground almonds, 1 or 2 heaped tablespoon gateaux flour (in English that is self-raising flour), 1 egg, or 2 if you like it a bit more rich, lots of milk ( you could add some cream!) so that it is thick but runny. It should pour easily. Pour over the apples, making sure that the jam is sealed in by the almond mixture. Bake in the oven about 200 or 205 degrees Centigrade for about 30 minutes. I have to say we were impressed!!!!!!!