Tuesday, 10 August 2010

At Home: Apple and Amaretti Tart

Another simple autumnal dessert that takes only 10 minutes to prepare. No pastry to chill, roll, and blind bake. Just an easy biscuity crust. This recipe comes from my well-thumbed copy of Riverford farm's brilliant Riverford Farm Cook Book.

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.
Serve with a generous dollop of clotted cream, ice cream, or creme fraiche.

1 comment:

  1. looks absolutely brilliant. I just know it tasted good.