* Layer 1: Tart shell
* Layer 2: Apple sauce
* Layer 3: Sliced apples
* Layer 4: Crumble / streusel topping
(Maybe I should have called this a 4-layer tart.)
Makes a 16cm tart shell.
20g almond meal
1-2 tbs water
Cream butter and sugar.
Stir in flour and almond meal till a dough forms.
Add water as needed till dough comes together.
Press dough into a disk and wrap with cling film.
Refrigerate for about half hour or till dough firms up.
Then roll the dough out and press into the tart pan.
Blind bake the tart shell at 180*C for about 15 min.
Allow the tart shell to cool.
Then fill the tart with about 1 cup of apple sauce.
I used canned apple sauce for convenience, adding 1/4 tsp of cinnamon.
Peel and core an apple.
Slice into half. Then thinly slice each half.
Arrange the apple slices in concentric circles on top of the apple sauce.
CRUMBLE / STREUSEL TOPPING
40g brown sugar
1/4 tsp cinnamon
1/8 tsp salt
30g rolled oats
Combine all ingredients and blitz in a food processor till it crumbles to about the size of peas. Generously sprinkle on top of apples.
Bake at 180*C for about 30 min till topping is brown and crisp.
Enjoy the tart plain, or with a scoop of vanilla ice cream.
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!