The Times Magazine - UK (2022-05-21)

64 The Times Magazine

his is a tart for the time-

poor, who want their

dessert and want it now.

I’m not blind baking the

pastry, which you might

think is risky but can

be done as long as the

filling is not too liquid.

That way you won’t end up

with a soggy bottom.

It’s a great bake for beginners

who are not keen on extra steps

and want something they can

make successfully without too

much work.

The tart freezes well, but I’d

suggest you leave the icing to the

last minute. Thaw it out in the

fridge for a day and then, when

ready to serve, drizzle over

the icing.

You can add any berries of

your choice – it doesn’t have to

be blueberries. They can be fresh,

frozen or freeze-dried, or you

can leave them out altogether.

Perfect served with a dollop of

mascarpone on the side.

APPLE BLUEBERRY

ALMOND TART

Serves 8

• 5 Granny Smith apples, peeled,
  cored and thinly sliced


• 15g unsalted butter


• 2 tsp cornflour


• 50g caster sugar


• Icing sugar for dusting


• 250g readymade
  shortcrust pastry

FOR THE ALMOND CAKE

• 100g unsalted butter, softened


• 100g golden syrup


• 2 medium eggs


• 200g ground almonds
  DAN KENNEDY• 1 tsp lemon extract

Eating in

Nadiya Hussain

My tart with

readymade pastry

and no blind baking

is ideal for beginners

• 150g fresh/frozen blueberries


• Small handful of flaked
  almonds

FOR THE ICING

• 4 tbsp icing sugar

1. To start, cook the apples. Add
   the prepared apples to a nonstick
   pan along with the butter,

cornflour and caster sugar, and

mix through. Pop onto a medium

heat, and cook for 10 minutes

until the sugar has dissolved and

the liquid has thickened and is

enrobing the very slightly cooked

apple slices. Take off the heat and

leave to cool completely.

2. Meanwhile, heat the oven to
   160C (180C non-fan), placing a

baking tray on a shelf to heat up.

3. Dust the work surface with
   icing sugar and roll out your
   pastry into a thin sheet, about
   3mm thick, enough to cover the
   base and side of a 24cm shallow
   fluted tart tin.


4. Lift the pastry and line the base
   and sides of the tart tin, making
   sure to cut off any excess. Pop the
   tart shell into the fridge and get
   on to making the almond cake.


5. Add the unsalted butter
   to a bowl and then add the
   golden syrup and eggs and mix
   everything into a smooth paste.
   Now add the ground almonds
   and lemon extract, and mix until
   you have quite a thick cake batter.


6. Add the blueberries and mix
   carefully, making sure not to
   burst them.


7. Dollop the cake mixture in
   mounds into the pastry – sporadic
   and uneven is great. Now add
   all the cooked apple around the
   almond cake paste. Sprinkle
   over the flaked almonds.


8. Place the tart on top of the
   tray and bake for 45-50 minutes.
   Take out of the oven and leave
   to cool completely, still on the
   hot tray.


9. Once cooled, take out of
   the tart tin. Make your icing
   by adding the icing sugar and
   1 tbsp water to a bowl and mixing
   until you have a thick yet pouring
   consistency. Drizzle all over
   the top, then cut the tart into
   wedges to serve. n

This is the perfect bake for the time-poor,

who want their dessert and want it now

T

You can find all of Nadiya

Hussain’s recipes for The Times

at thetimes.co.uk