Torta di Mele

250g Sabato flaky puff pastry
4 apples, peeled, cored and cut into thin wedges
½ cup Marcona raw almonds
250ml Sabato Sicilian Lemon Marmalade, melted over gentle heat
250g Ciresa mascarpone for serving
 
Preheat the oven to 200°C
Roll the pastry out into a 26cm diameter round.
Brush the edge with water and fold it in all around 2cm.
Prick the inside of the tart with a fork.
Place the apple wedges evenly inside the raised border of the tart.
Place the almonds in among the apple wedges.
Place in the oven and bake for 20-25 minutes or until very well cooked.
Remove from the oven and liberally brush the marmalade all over the tart, leaving no gaps.
Place back in the oven until bubbling and browned.
Remove from the oven and serve hot or warm with mascarpone.
 
Serves 6.
 
© Ray McVinnie July 2010