Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 10

This contribution came from Sarah Pope, who works in the kitchen. It’s lovely – which has been said about Sarah herself!

Serves 8

700g Bramley apples, peeled, cored and sliced

1 tablespoon melted butter

2 tablespoons caster sugar

¹/₂ teaspoon ground cinnamon

For the base:

100g plain flour

50g butter

50g caster sugar

40g amaretti biscuits

To make the base, put all the ingredients in a food processor and process to a fine breadcrumb consistency. Press into a 23cm loose-bottomed tart tin. Arrange the apples in an attractive pattern on top. Brush them with the melted butter and sprinkle with the sugar and cinnamon. Place in an oven preheated to 200°C/Gas Mark 6 and bake for 30–40 minutes, until the apples are golden brown. Serve at room temperature.