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Apple Crisp Tart

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Apple Crisp Tart
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
500
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie500 kcal(24 %)
Protein3.28 g(3 %)
Fat17.02 g(15 %)
Carbohydrates87.72 g(58 %)
Sugar added33.53 g(134 %)
Roughage5.37 g(18 %)
Vitamin A127.69 mg(15,961 %)
Vitamin D0.07 μg(0 %)
Vitamin E2.28 mg(19 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.27 mg(2 %)
Vitamin B₆0.08 mg(6 %)
Folate6.21 μg(2 %)
Pantothenic acid0.15 mg(3 %)
Biotin2.37 μg(5 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C10.87 mg(11 %)
Potassium232.05 mg(6 %)
Calcium60.18 mg(6 %)
Magnesium27.84 mg(9 %)
Iron0.65 mg(4 %)
Iodine1.17 μg(1 %)
Zinc0.11 mg(1 %)
Saturated fatty acids8.73 g
Cholesterol36.13 mg
Author of this recipe:

Ingredients

for
6
For the pastry
1 ½ cups
1 tablespoon
½ teaspoon
gluten-free Baking powder
7 tablespoons
0.333 cup
¼ cup
superfine caster sugar
2 tablespoons
For the filling
6 cups
cooking apples (peeled, cored and chopped)
¾ cup
½
lemon (juice)
2 tablespoons
Golden raisins
To serve

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" tart tin or dish.
2.
For the pastry: sift the flour, cornflour and baking powder into a mixing bowl. Rub in the butter until it resembles fine bread crumbs.
3.
Stir in the almonds and sugar. Stir in the milk a little at a time, until you have a soft dough. Remove about 1/4 of the dough, wrap in cling film and chill.
4.
Press the remaining dough into the base and sides of the tin.
5.
For the filling: put the apples and sugar in a pan. Cover and cook over a low heat until the apples have collapsed.
6.
Remove the lid and continue cooking, stirring frequently, until the apple puree has thickened and reduced. Stir in the lemon juice to taste - you may not need it all. Stir in the sultanas and leave to cool slightly.
7.
Spoon the puree into the pastry case and level the surface. Crumble the chilled dough over the top.
8.
Bake for 20-30 minutes until the crumble is golden and the pastry is cooked through.
9.
Serve warm with custard.