Apple tart

A while back I blogged my love of the Riverford Farm Cook book. In fact I love it so much that I have been evangelising, and I gave a copy to a friend for her birthday a few months ago. When I went to her place for lunch she obligingly served up a dish from the book - the apple and amaretti tart. It was light, crunchy and yummy, and even better I'd never made it myself. So good to be introduced to a recipe you had under your nose the whole time but hadn't made!

This weekend I had a group of lovely ladies over for a meal, so the time had come to make an attempt at the tart. It was super-simple to make, and handily could be made in advance and served at room temperature - the perfect pudding for when you don't want to be spending your time in the kitchen instead of with your guests. The base is not dissimilar to a cheese cake base, so you end up with something like tart tatin but with a crunchier base. I really liked it, especially with a small scoop of creme fraiche on the side.


Not my tart in this picture I'm afraid, but mine did look a lot like it!

I shall now go forth and experiment with different flavour combinations along the same lines - maybe pear with almonds in the base, or rhubarb with ginger biscuits, or perhaps subsitiute the apples for peaches in the amaretti version. Oh the possibilities....

The recipe can be found here. I didn't use quite as much apple as directed as about 200g of apple slices filled my tart tin nicely. I notice that the apples here are a lot more overlapping than mine though, so presumably that's why I didn't need quite so much fruit.