Apple & Almond Tart With Amaretto Ice Cream

1 sheet of Jus-Rol Puff Pastry 4 Granny Smith apples Juice of 1 lemon 75 gm of caster sugar 75 gm of butter 75 gm of ground almonds 15 gm of flour 1 egg Apricot glaze 120 ml of caramel sauce 400 gm amaretto ice cream
Preparation method: 
Cream the sugar and butter and gradually beat in the egg. Then lightly mix in the flour and almonds. Set the mixture aside until needed later. Peel and quarter the apples, remove the core and slice into equal slices. Cut 8 x 10cm circles of puff pastry and place them on a baking tray. Spread the almond mixture onto the circles, leaving a gap of 1 cm around the edge. Arrange the apple slices in a circle on top of the almond mixture. Sprinkle with caster sugar and bake in a hot oven for 10-12 minutes until the pastry is golden and the apples are cooked. Allow the tarts to cool slightly and then brush them with the apricot glaze. Serve with amaretto ice-cream and caramel sauce.

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