Apple and almond tart
reduced-fat puff pastry
126 g, just thawed
reduced fat oil spread
10 g, softened
2 small, (550g) (sundowner), unpeeled, quartered, cored
1 tsp, to sprinkle
- Preheat oven to 220°C. Line an oven tray with baking paper. Cut out four 12cm discs of pastry and place them on the tray. Prick the centre of each with a fork. Bake for 5 minutes or until slightly puffed.
- Meanwhile, whisk the canola spread and sugar in a small bowl until combined. Whisk in the egg white and almond meal.
- Spread the almond mixture over each pastry disc and top with the apple slices, slightly overlapping, in a fan shape. Sprinkle with the extra sugar and bake for 20 minutes or until the pastry is golden and the apples are tender.