| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Food networ, Food5 | 8 | Servings | |
INGREDIENTS
| 125 | g | Plain flour |
| 50 | g | Fine oatmeal |
| 75 | g | Caster sugar |
| 1/4 | t | Salt |
| 125 | g | Butter |
| Finely grated zest of 1 | ||
| orange | ||
| 1 | T | Freshly squeezed orange |
| juice 1 to 2 | ||
| 750 | g | Dessert apples |
| 4 | T | Lemon juice |
| 2 | T | Fine-cut orange marmalade |
| 2 | T | Clear honey |
| Seeds of 4-5 cardamom pods | ||
| ground finely |
INSTRUCTIONS
To make the pastry, put the flour, oatmeal, caster sugar and salt into a food processor and whizz just once to mix. Cut the butter into small pieces, add to the flour mixture in the food processor and whizz again only briefly, just until the mixture resembles rough breadcrumbs. Add the finely grated orange zest and, with the motor running, pour in enough orange juice, whizzing very briefly, for the dough to begin to stick together. Pat the pastry into a ball, cover it with clingfilm and leave it in the refrigerator to chill while you prepare the apples. Smear the base and sides of a 19-20cm sandwich tin with a little butter (don't use a tin with a loose base) and preheat the oven to 200C/400F/gas 6. Peel the apples and using a very sharp knife, cut each apple in half and cut out the cores. Slice the apples thinly in half moon slices, putting the slices into a bowl and sprinkling them immediately with lemon juice as you cut them to prevent them discolouring. Put the marmalade and honey into a bowl with the ground cardamom seeds, stir together and spread the mixture over the bottom of the buttered sandwich tin. Next, arrange the apple slices neatly overlapping in the tin. Take the pastry from the refrigerator and , using a well floured rolling pin, roll it out very lightly on a floured board to the size of the cake tin. Carefully roll back the pastry over the rolling pin and place it on top of the apples in the tin. If the pastry should break at all, don't worry, simply press it together again. Press the overlapping pastry edge down into the sides of the tin and pierce two holes in the top to allow the steam to escape. Cook the tart in the centre of the preheated oven for 25 minutes, then turn down to 160C/325F/gas 3 for 30 minutes. Finally, turn off the oven, open the door slightly and leave the tart in the oven for a further 10-15 minutes. To serve, slide a knife around the edges of the tin and carefully turn the tart out on to a flat serving plate. Serve the tart warm with creme fraiche, cream or natural yoghurt. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 33.6mg
Sodium: 368.1mg
Potassium: 162.2mg
Carbohydrates: 25.7g
Fiber: 2.2g
Sugar: 5.1g
Protein: 2.8g