Ingredients
- 1 packet shortcrust pastry (375g)
- 1 egg, beaten with a little milk
- 2 packets Boursin cheese (80g each)
- 2 Gala red apples
- 1tsp flaked almonds
- 1tbs butter
- ½tbs honey
1 Set the oven to 190 degrees.
2 Unfurl the pastry, keeping it on the parchment it is wrapped in, then brush lightly with the egg mixture.
3 Make a thin lip by folding the edges back on themselves, and egg-wash the rim.
4 Crumble the Boursin over the base of the pastry. There will be big bits, little bits and gaps in between.
5 Quarter the apples and cut out the core. Slice the apples as thinly as you can. If you have a mandolin, this would be perfect for the job. Distribute the apples over the base of the tart, followed by the almonds.
6 Melt the butter and the honey, and drizzle over the apples.
7 Bake for 20-25 minutes, until golden and crispy.
8 Serve with a green salad on the side.
