Apple and Lemon Bakewell Tart
1 x 375g pack Greenvale ready rolled shortcrust pastry
1 x large cooking apple - about 320g
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Preheat the oven to 180°C/350°F/Gas Mark 4.
Use the pastry to line a 20cm loose base flan tin.
Spread the jam over the base of the pastry.
Peel and core the apple, chop into small pieces, put into a small saucepan with the lemon juice and butter, and cook on a low heat, until the butter has melted and the apple is slightly cooked - about 3 mins.
Put the apple mixture on top of the jam in the pastry case.
Then put the flour, eggs, spread, caster sugar, amaretto and ground almonds into a food processor and mix well.
Pour this mixture over the apples, sprinkle over the flaked almonds and bake in the oven for 35/40 mins - till golden brown and firm to the touch.
Serve warm or cold with ice cream.