Layered apple tart
This is a simple tart of just apples and sugar – lots of apples, which is good for those that find themselves with fruit ripening all at once – and lots of sugar – which isn’t such a good thing but a lot of the sugar does drain away in to the baking dish. It also takes a bit of time to peel and core all the apples, but clean up is made easy with your Chux xxxxxxxx
- Peel and core the apples then, using a mandolin, slice 2mm thick.
- Place an overlapping layer of apples in to a springform cake tin (approx. 23cm). Sprinkle generously with sugar, then repeat with another layer of apples, another sprinkle of sugar, pressing down on apples as you go.
- Heat oven to 180C. Place the cake tin in a roasting dish to catch the juices and bake for 90 minutes.
- Remove from the oven, cool for 10 minutes, then release from the cake tin and leave to cool completely.
- Invert the tart on to a serving plate and carefully remove the base of the cake tin. The bottom of the tart, which is not the top, will be nicely caremelised.
- Serve simply with ice cream or whipped cream.
Food stuck to your favourite cookware?
Clean it with the Chux non-scratch Silver Scourer.