Apple and Amaretti Tart

Gill Chapman has sent us this delicious apple and amaretti tart to try.


  • For the base:
  • 110g plain flour
  • pinch of salt
  • 50g butter at room temperature
  • 50g castor sugar
  • 40g amaretti biscuits (about 8) crushed fairly small
  • For the topping:
  • 700g even sized Bramley apples
  • 10g castor sugar
  • half teaspoon ground cinnamon
  • 25g butter, melted.


  • Preheat oven gas Mark 6 or 200C.
  • Lightly grease a 9 inch loose bottomed flan tin.
  • For the Base, sift flour and salt into bowl.
  • Rub in the butter until like breadcrumbs, stir in sugar and biscuit crumbs
  • Press this mixture firmly into prepared tin
  • For the Topping, peel, quarter and core the apples.
  • Take an apple quarter and slice it finely, holding the slices together as you cut.
  • Repeat with the rest of the apples.
  • Then take a section and by pushing down fan the slices out slightly and arrange these on top of the crumble base close together.
  • Mix the sugar and cinnamon together in a bowl
  • Brush the tart generously with the melted butter then sprinkle the cinnamon and sugar over the top.
  • Bake on high shelf 35-40 mins until the apples are tender and tinged brown at the edges
  • Allow to cool in the tin, then serve at room temperature