The book states this serves 8, but you'll find 4 will polish it off. For 8, use a 28in loose-bottomed tart tin, and the quantities in brackets.
Try Braeburns or Granny Smiths for a tarter finish, but Bramleys hold their shape surprisingly well. Plums or apricots are a great alternative to apples.
700g Bramley apples, peeled, cored and sliced (900g)
1 tbsp melted butter (2tbsp)
2 tbsp caster sugar (3 tbsp)
1/2 tsp ground cinnamon (1 tsp)
Optional: 2 tbsp warmed apricot jam
For the base:
100g plain flour (150g)
50g unsalted butter (75g)
50g caster sugar (75g)
40g amaretti biscuits (60g)
- To make the base, put all the ingredients in a food processor and process to a fine breadcrumb consistency. Press into a 23cm loose-bottomed tart tin.
- Arrange the apples in an attractive pattern on top. Brush them with the melted butter (and brush over some apricot jam if you like, to give the tart a sticky glaze), and sprinkle with the cinnamon and sugar.
- Place in an oven preheated to 200C/Gas Mark 6 and bake for 30-40 minutes, until the apples are golden brown. Serve at room temperature.