Heat oven to 180C/160C fan/gas 4.
On a lightly floured surface, roll the
pastry out to a rectangle about the size
of this magazine and trim the edges to
neaten. Place the pastry on a baking sheet
and scatter with the almonds and 1 tbsp
sugar. Score perforated lines to make
6 equal-size sections (this will make the
tart easier to cut). Arrange each half of
apple, sliced, in its own section of pastry.
Can be made up to this stage the night
before, covered with cling film and chilled
in the fridge.
Scatter the remaining sugar over the
apples, dot with butter, then bake for
50-55 mins until the pastry is biscuity
brown and the apples are tinged and
soft. Cut the tart into 6 squares, dust
with icing sugar, if you like, and serve
hot with a scoop of vanilla ice cream.