Monday, August 4, 2008
This easy and delicious dessert tart has a crunchy ginger base filled with smooth apple and is topped with glazed apple slices. Recipe serves 6.
8 ounce (250 g) packet ginger nut cookies (biscuits)
3 1/2 ounces (100 g) unsalted butter
1/4 cup white sugar
1 ounce (25 g) unsalted butter
Juice of 1 large lemon
1 pound (500 g) cooking apples. peeled, cored and sliced
2 eating apples, peeled, cored and thinly sliced
8 teaspoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mixed spice
1/4 cup apricot jam
1. Put the cookies in a food processor and mix until crumbled, or place in a strong clean plastic food storage bag and crush by beating with a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Stir in the cookie crumbs until well combined. Press the mixture evenly over the base and up the side of a 9 inch (22 cm) loose-bottomed flan tin. Chill for 20 minutes.
3. For the filling, put the sugar, butter and half the lemon juice in a stainless steel pan. Heat over a low heat until melted. Stir in the apples and stew over a medium heat, stirring occasionally, until pulpy and thick. Remove from heat and cool completely. Preheat the oven to 350 degrees F (180 degrees C).
4. For the topping, toss the apple slices in the remaining lemon juice. Mix together the sugar, ginger and mixed spice.
5. Spread the filling in the cookie crumb base. Arrange the apple slices over the top in circles. Sprinkle the spiced sugar mixture over the slices.
6. Bake for 20 minutes, or until the apple slices are golden and tender.
7. Warm the jam until runny then sieve it. Brush the jam over the apples. Remove the tart from the tin and serve warm or cold.