• 30min
  • 1h
  • Easy
  • 6 Servings
0 vote


For the pastry
  • 300 g flour
  • 3 tbsp water
  • 180 g unsalted butter plus a little more for greasi
  • 150 g golden cane sugar
For the almond filling
  • 1 tbsp flour
  • 1 vanilla pod
  • 125 g ground almond
  • 1 egg
  • 150 g golden cane sugar
  • 75 g softened unsalted butter
For the garnish
  • 4 Pink Lady® apples
  • 1 lemon
  • 20 g butter
  • 15 g light brown sugar
To assemble
  • 20 sliced almonds
  • 10 mint leaves


For the pastry
  1. Prepare the pastry. Preheat the oven to 180°C.
  2. Melt the butter in a saucepan over a very low heat.
  3. Add water and sugar and then flour. Bring together to form a ball.
  4. Leave to rest for 20 minutes.
  5. Butter a tart tin and push the pastry into the base with your fingers.
  6. Bake blind for 30 minutes (use baking beans to weight down the pastry base to prevent it from rising during baking). Set aside
For the almond filling
  1. Split the vanilla pod and scrape out the seeds.
  2. Mix all the ingredients in a bowl.
  3. Spread the almond filling on top of the pastry base.
  4. Put back in the oven and bake until golden
For the garnish
  1. Melt the butter on a low heat.
  2. Cut the Pink Lady® apples into thin slices, leaving the skin on. Sprinkle with lemon juice.
  3. 10 minutes before the cooking time is up, take out the tart and arrange the apple slices over it.
  4. Brush the apple slices with melted butter and sprinkle with brown sugar.
  5. Put back in the oven for another 10 minutes until the apple has softened and turned golden brown.
  6. Leave to cool at room temperature for one hour.
To assemble
  1. Chop the mint.
  2. Toast the almond slivers in a dry frying pan.
  3. Sprinkle the tart with the mint and almonds and serve.

Pink Lady® top tip

This tart can also be refrigerated and served cold and makes a lovely cool dessert on hot days. Don’t forget to take it out of the fridge 15 minutes before serving!

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