No, I do not know why this is called a tart. It’s my mother in law’s recipe and that’s what she calls it, so tart it is.

It’s one of our favourite puddings, and we always hope that she’ll have made it when we have lunch at their house. It started being made because pa-in-law is a coeliac and this uses no flour, but it’s carried on being made because it’s just delicious.

I realised I still had nice Bramleys to use up even after the granola recipe, and so this was the logical choice. I also adore almonds, so this is doubly lovely for me.

APPLE & ALMOND TART

750g cooking apples (about 6 medium sized apples) peeled, cored and cut into wedges.

Quarter cup of honey

2 tablespoons butter

1 stick cinnamon (I used 1 tsp cinnamon powder)

1 teaspoon lemon juice

1 teaspoon grated lemon rind

1 tablespoon brandy (optional) (I didn’t have brandy, used Belvoir mulled wine cordial instead)

Almond topping:

100g very soft butter

100g golden castor sugar

2 eggs – beaten

100g ground almonds

1 tsp almond extract

Make a syrup by boiling honey, butter, cinnamon, lemon rind and juice and brandy together until starting to thicken and colour.

Add the apple wedges and simmer for 10 minutes, turning them well to coat.

Put in greased pie dish.

Cream butter and sugar, add eggs and almond extract and beat well. Do not worry if it looks like it has curdled, it will be fine.

Mix in the ground almonds.

Bake at 170° C (fan oven) for 45 minutes until golden brown and cooked.

It will sink a bit when you leave it to cool, don’t worry about that either.

Good hot or cold but especially with custard. Thanks Mom!