This fruity dessert is best served straight from the oven, with a scoop of vanilla ice cream.
3 red apples
Juice of 1 lemon
1 small cup of rum
20g 00 flour
10g ground almonds
Preheat the oven to 150°C/Gas Mark 2.
Begin by greasing your tart tin and dusting it with flour. Peel the apples, cut each one into quarters, remove the cores and then cut into thin wedges. Hold back a handful of apple wedges to decorate your tart with and tip the rest into a bowl. Mix in the lemon juice, rum and 20g of sugar and leave to steep for 2 hours.
Beat 10g of butter and 20g of sugar together until light and fluffy and then add the apple wedges. Beat the eggs in a separate bowl and sieve the 20g of flour into this.
Add both mixtures together and fold, making sure you keep the mixture aerated.
Transfer the mixture into the greased and floured tart tin; then carefully arrange the leftover apple slices on top and sprinkle with ground almonds.
Bake in the oven for approximately 45-50 minutes.
Serve with vanilla ice cream.