Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

• 50g icing sugar
• 50g almond meal
• 100g butter
• 2 eggs
• sweet pastry
• 4 apples
• 20g raw sugar
• Pinch cinnamon
• 20g unsalted butter

Method:

– Make frangipane with sugar, almond soft butter.
– Add eggs and mix well set aside.
– Line tart cases with pastry.
– Add some frangipane to just cover the bottom of the case.
– Peel and slice apple.
– Place apple on top of frangipane.
– Top with raw sugar, ground cinnamon and butter.
– Bake 160-180°C for 15 to 20 minutes or until golden.