Crisp Apple Tart

These tarts are as big as a dinner plate, and that's just one portion! But worry not, they are wafer thin and deceptively light, and easy to make too.

Ingredients: For four tarts

Pre-rolled puff pastry
8 granny smiths apples
2 oz butter - melted
2 oz of caster sugar
1 tblspn of apricot jam

For the frangipane:
2 oz butter
2 oz caster sugar
1½ oz ground almonds
½ oz plain flour
1 egg

Method:

1. For the frangipane: Whip the butter and sugar until pale and fluffy then stir in the egg, flour and ground almonds, a little of each at a time. Set aside.

2. Take the roll of puff pastry and cut off enough to completely cover three dinner plates, then lightly brush a clean work bench with flour and roll the pastry until it is big enough to cover four dinner plates with a bit to spare. I know the pastry is pre-rolled but it just won't be thin enough. Prick it all over with a fork then roll it up and chill for 30 minutes. Have a cup of tea!

3. Unroll the re-rolled pre-rolled pastry (!?) and cut out four discs using the dinner plate as a template. Lay the discs out on two flat baking trays lined with parchment and spread an ultra thin layer of frangipane on top, leaving an inch border around the edge.

4. Peel the apples, core them and cut them in half. Slice them thinly and arrange on the tarts. Brush with melted butter, sprinkle with caster sugar and bake for 20 minutes, until crisp and golden.

5. When the tarts are cooked, warm the apricot jam in your microwave with a tblspn of water and brush the whole tart. Serve with a scoop of vanilla ice cream, right in the center.