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Crust:
2 1/2 cups ground almonds
1/4 cup sugar
2 tbsp oil
1 egg
Apple Puree:
4 apples
1 tbsp water
2 tbsp sugar
Apple Topping:
3 apples
1 tbsp oil
2 tbsp sugar
3 tbsp apricot jam
Mix all ingredients together until it forms a dough.
Press into a 9inch round tin, and prick holes in the dough with a fork to prevent it from puffing up.
Bake at 180C for 10 minutes
Peel, core and dice the apples for the puree, boil on low with the sugar and water until soft.
Boil off any excess water and then mash with a fork to make a puree. Spread the puree into the tart crust.
Peel, core and slice the apples for the filling and arrange on top of the puree. Brush the apples with the oil and sprinkle the sugar on top.
Bake on 180C for 25 minutes
Remove from oven and brush with the apricot jam
Summer Opening Times
Sun – Tue: 7am – 10pm
Wed – Thurs: 7am – midnight
Friday: 7am – 1 hr before Shabbos
Motzei Shabbos: 1hr after Shabbos till 11pm
7 Russell Parade
Golders Green Road
London, NW11 9NN
STORE OPENING HOURS