Ingredients for a 9″ loose bottomed flan tin
For the Base
110g Plain Flour
Pinch of salt
50g slightly salted butter (at room temperature)
50g caster sugar
40g amaretti biscuits (about 8 crushed fairly small)
For the top
700g even sized brambly apples (about 4 x 175g each)
10g caster sugar
½ tsp ground cinnamon
25g melted butter
Flan tin lightly greased and pre-heat the oven to 200 c (Fan 180c)
To make the base sift the flour and salt into a mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs, then stir in the sugar and biscuit crumbs Press this mixture firmly into the prepared tin.
For the topping, peel, core and quarter the apples. Take an apple quarter and slice it finel, holding the slices together as you cut. Repeat with the rest of the apples. Then take a section and by pushing down and by pushing down on it gently, fan the slices out slightly. Arrange these on top of the crumble base in concentric circles, ends pointing to the centre. Make sure that the apple slices are fairly close together otherwise you won’t fit al the fruit in.
Mix the sugar and cinnamon together in a small bowl. Brush the tart generously with the melted butter, then sprinkle the cinnamon sugar all over the top.
Bake on the high shelf for 35-40 minutes until the apples are tender and tinged brown at the edges. Allow the tart to cool in the tin, then serve at room temperature.
Ridware Hall 