This gin-soaked apple and almond tart is life changing (in more ways than one!)

The not-so-secret ingredient in this delicious recipe for apple, sage and almond tart is a shot of the wonderful March Gin of the Month, One Gin; not only does this make for a super-scrummy dessert, it also helps the One Foundation’s mission to provide clean, safe water to the world’s most deprived community. Pudding never tasted so sweet.



Ingredients (serves 8):

For the sweet sage pastry:
225g plain flour, sifted
Pinch of salt
2tbsp golden caster sugar
150g unsalted butter, chilled and diced
1tbsp finely chopped sage leaves
2-2 ½ tbsp. iced water

For the frangipane filling:
100g unsalted butter
100g icing sugar, sieved
100g ground almonds
2 large eggs, beaten
50ml One Sage and Apple Gin

For the topping:
4 Granny Smith apples
Icing sugar
Flaked almonds


Preheat oven to 170C, 150C fan or Gas 3. Blitz the flour, salt, sugar, butter and sage in a food processor (or rub in by hand) until the mixture looks like breadcrumbs.
Add the cold water and combine until the dough comes together in a ball.
Tip the dough onto a floured board and press down lightly into a disc shape. Wrap in cling film and pop into the fridge for 20 minutes.

Make the frangipane by creaming together the butter and sugar. Add the beaten eggs, then mix in the ground almonds and gin. Chill.

Roll out the chilled pastry until 3-5mm thick, and use to line a 23cm round fluted tarte tin, or a tarte ring on a baking sheet. Tidy the edges and chill for 20 minutes. Once chilled, pour the frangipane into the pastry case, stopping half a centimetre from the top. Smooth the surface.

Peel, core and slice the apples into slices 4-5mm thick. Arrange the apples on top of the frangipane and dust with icing sugar. Pop into the oven and bake for 1 hour.

After an hour, remove from the oven and sprinkle with the flaked almonds. Return to the oven for 10 minutes or until the almonds are toasted.

When cooked, the apples should be caramelised with the sugar, the almonds toasted and the frangipane cooked through (test with a clean skewer).

Remove from the oven and leave to rest for 30 minutes before serving.

This tarte is delicious with a good quality vanilla ice cream… or a gin and tonic ice cream!


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