Apple and Amoretti Tart

Two autumn, fruit based tart posts in one day? Yeah. Why fucking not?!!
I basically made this round my mums a few weeks ago and completely forgot to post it. So here it is.
Soooooooo very easy to make. The base is almost a cheesecake base that you just push into the the tin. Layer apples on top, sprinkle with cinnamon and sugar. Bake. Jobs a good’un.
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Ingredients:
110g plain flour
Pinch of salt
50g butter
50g sugar
50g amoretti biscuits

700g Bramley apples
10g sugar
1/2 tsp ground cinnamon
25g melted butter

Turn the oven onto 200°C and grease a 23cm loose bottomed tin with a little butter, just to avoid sticking.
Soft your flour and work the butter into it with your fingertips until there are no lumps. Get your biscuits into a freezer bag and bash the living shit out of them with a rolling pin! I usually put them in two bags, one always seems to split! (Over eagerness with the bashing!!) This should be a fairly fine crumb but not a powder!
Chuck this in with the salt and sugar and then cram into your tin. You only really need to line the base and maybe a centimetre of the side. You don’t want a high side with this tart.
Peel, de-core, quarter and finely slice your apples. I keep all of the slices from each quarter together so you can just fan them out and place in the tin.
Arrange as decoratively as you can, remember you’re fighting a battle with time before the apples turn brown! I did a bit of concentric circle action but it’s your tart! Brush with the melted butter and sprinkle over the cinnamon and sugar and maybe a cheeky bit of amoretti crumb.
Bang it in the oven for half an hour till the apples are soft and are starting to caramelise on top. Boom! Done!
Serve it up with a big old spoonful of vanilla ice cream.

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