Ingredients

• 200g/7oz ground almonds
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• ¾ tbsp maple syrup
• 15g/½oz butter
• softened
• 1 free-range egg
• 2 eating apples
• peeled
• 1 tsp vanilla extract
• 35g/1¼oz raisins
• 1 tsp ground cinnamon
• 2 tsp maple syrup
• 10g/½oz cold butter
• diced
• 50g/1¾oz almond flakes
• 400g/14oz full-fat crème fraîche
• 2cm/5in piece fresh root ginger
• peeled and finely grated

Directions

• For the almond shortcrust pastry
• preheat the oven to 170C/150C Fan/Gas 3½.
• In a large bowl
• mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
• For the filling
• using a spiraliser set to the julienne setting
• cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract
• raisins
• cinnamon
• maple syrup and butter and mix to combine.
• Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray.
• Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top
• using the baking paper to help you. Press down gently at the edges to seal.
• Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes
• then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes
• or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes.
• Meanwhile
• for the ginger crème fraîche
• mix the crème fraîche and ginger together in a bowl until well combined.
• To serve
• slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche.