16 February 2011

Apple and Amaretti Tart

Go on, cook with those apples, don’t just let them go soft in the fruit bowl! This is good with pears as well and is adapted from the Sugar Club (Peter Gordon, £20). This will really impress - make it in advance, it is excellent at room temperature and very quick in the food processor.
Line a tart tin with pastry and bake blind (weight down with silver paper and beans) until just set. Make the innards by putting 71/2 oz (210g) of butter (unsalted is good - have you tried out organic version? It got top marks in a Times tasting); 3oz (90g) sugar (do remember to keep a vanilla pod in your sugar jar); 9oz (250g) amaretti biscuits (ever wondered what to do with that generous gift tin?) and 4oz (110g) ground almonds in the food processor and beat until smooth. Add 4 organic eggs, zest and juice of a lemon, and beat for another few seconds until blended. Scrape down the bowl. Heat a baking oven 180C/Gas 4. Pour the mixture into the tart shell and top with concentric circles of apple slices dipped in lemon juice to stop them going brown. Press them down a bit and bake for 40 mins or so, covering with foil if you think it is all getting a bit brown.

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