Many years ago I wrote down this recipe in Italian; we still call this tart in this way!
Long-long time ago I prepared this recipe with the daughter of a friend and I gave her the recipe as we knew that she will leave her family for her studies in another town. We did not met her and her family for ages, for years, until about one year ago we finally got again in touch and she remembered us that she got a recipe called “Torta di Mele Inglese”. What for a surprise: she is still preparing this recipe still now! While we almost forgot to prepare this for a few years. Why? Very simply, in the last year I tried so many new apple recipes and I did not open my old kitchen notes. “You should prepare this apple tart again, please!!!” was the comment of my family.
So now we are, I prepared and photographed this delish and I will prepare this more often; promised!
Compared to other recipes, this recipes requires less fat, less sugar and more apples!
It’s not only delicious and beautiful it’s also healthier!
If you don’t use ready-made apple sauce, the first thing to do is to prepare this now: peel, core and dice apples, add about half cup of water and place everything in the microwave at maximum for about 5 minutes. After this time use you blender (I use the hand blender) to prepare the apple puree (apple sauce).
With the food processor combine all the ingredients for the crust; if you don’t have a food processor begin cutting the margarine into the sugar and flour mixture with a fork, then add one the other ingredients and combine well still using the fork.
Grease a 9-10 inch baking mold with high border and press the dough in it taking care to prepare a 3-4 cm high border.
Preheat the oven to 180°C/350°F.
Now combine your apple sauce with the agar or with cornstarch. I use the blender.
Pour the mixture on the crust, and arrange the apple slices to caver the entirely the surface. Eat any excess slices! J
In a small bowl combine jam and brandy. Drop this over the apples and distribute it with the back of a spoon.
Top with the almonds and bake at 180°C/350°F for about 50 minutes.
Cool down completely before slicing.
Ww 11 smart points per portion (calculated as 10 portions in total)
I don’t know how many times we made this tart! Last weekend (Valentin day) my husband surprised me preparing this tart, the best strawberry tart per excellence I know!
More than 15 years ago, as I bought this mold in a Swiss supermarket, I found this precious recipe in the packaging instructions for the mold itself and the special selection of the ingredients with ginger, sesame seeds and sesame oil attracted my attention and I’m more than glad I made the experiment.
The size of the mold? We use hearth shaped fresh fruits tart mold 27 cm wide and 27 long (about 10 inches). This tart mold has a special shape: the bottom is raised in the center, producing a special shaped shell with an indentation. Invert the shell and fill with cream and fresh fruits.
The spring is approaching and I would like to use some of the fruits I still have in the freezer.
Frozen fruits release lot of juice while thawing. For this reason I tried to create a crust that would adsorb the liquid produced.
I prepared my ingredients and I supposed to have in my hand a package of almonds. I opened and poured it into the other ingredients. Too late, I realized that mixed in a portion of coconut flakes.
But why not? I will proceed with the tart and this came out delicious and beautiful.
“Creation by accident” said my husband!
For my recipe I used some frozen Indian blood peaches, but many other fruits could be delicious with it as well.
2 cups unsweetened dried coconut flakes
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoon baking powder
1/2-3/4 cup sugar (to taste and depending on the fruits used)
1/3 cup vegetal oil (not olive oil)
3 tablespoons bread crumbs (or coconut flakes)
3 cups frozen fruits
Preheat the oven to 180°C/350°F
With the food processor combine coconut flakes, four, salt, vanilla, baking powder, sugar.
Add oil and one egg, work until crumbles are formed.
Set aside 1/2 cup of the crumbles for the topping.
In the bowl all the other 2 additional eggs.
Work shortly until dough assembles.
Grease a 32 cm (12-2.14 inches) tart mold. Coat with breadcrumbs.
Press the dough into the mold and shape lightly elevated borders.
Place the still frozen fruits on the uncooked crust.
Spread the crumbles on the fruits.
Bake at 180°C/350°F for about 50 minutes or until borders are gold-brown and liquid of the fruits is adsorbed
I prepared this recipe once again with frozen plums and I found it very convenient because it adsorbed lot of humidity from frozen fruits. The dough is more “crumbly” than most of crust recipes (less gluten), but this time I worked it on a silicone mat and I use the mat to transfer the dough this step was really easy. With perchment paper should work as well.
This is a really wonderful recipe, I’m glad I found it as I will prepare this many more times for sure.
I adapted the recipe according the ingredients I had on hand.
800 g fresh rhubarb
1 tablespoon ginger, peeled and grated
150 g sugar
175 g flour
65 g sugar
1 pinch salt
65 g margarine
1 egg, lightly beaten
250 ml milk
90 g sugar
30 g cornstarch
1 tablespoon margarine
1 teaspoon vanilla extract
1 tablespoon fresh mint, shredded
1 teaspoon gelatin, for tarts (or necessary amount according package instructions) (optional)
Preheat the oven to 160°C.
Wash and cut the rhubarb into 1-2cm pieces.
Combine rhubarb, sugar and ginger in an ovenproof dish big enough to form only one layer and bake in the preheated oven for 30 minutes, or the rhubarb is soft. Remove from the oven and set aside.
In a bowl combine flour, salt and sugar. Work the margarine into the flour with a fork. When crumbles are formed the egg and sufficient cold water (a teaspoon at a time) to make a soft dough.
Roll out the dough thinly and use to line a greased 10-inch mold. (I use a silicon map for this step!).
Transfer to the mold and for 2 cm high borders.
Bake blind for around 20 minutes, then bake for a further 10 minutes without the beans until golden. Set aside to cool down.
In the meantime prepare the custard. In a pot bring the milk to boil. In a bowl stir together eggs, sugar and cornstarch. Add boiling milk and vanilla. Heat until thickened. At this point work in the margarine.
Remove from heat, let cool down slightly (stirring occasionally) and pour over the crust.
Fill the tart with the rhubarb (I did this with the spatula piece after piece in order to arrange it pretty) and top with the mint.
If you like you can heat the rhubarb juice with the gelatin and pour it over the tart.
This composition was created with fresh mizithra from Crete and fresh rhubarb from our garden.
Trying to make this tart more rustic and lighter I decided to try a new crust using bran instead of flour.
It’s a small tart of a diameter of just 16 cm and serves about 2 – 4 persons depending on the portions.
The flours form the garden I used for the decorations are Japanese cherries tree, apple tree, annual honesty (Lunaria annua) and elephant-eared saxifrage (Bergenia sp.).
50 g wheat bran (1.8 ounces)
15 g oat bran (0.5 ounces)
1 egg white
50 g fresh cheese, well drained (as ricotta or mizythra) (1.8 ounces)
2 tablespoon brown sugar
1 tablespoon cornstarch to roll out
80 g fresh cheese, well drained (as ricotta or mizythra) (2.8 ounces)
1 egg yolk
3 tablespoon brown sugar
1/2 teaspoon vanilla
250 g rhubarb, cut in pieces of 1 cm (1/3 inch)
2 teaspoons powdered sugar
Process both kind of bran until almost flour like.
Add egg white, cheese and brown sugar, work with a fork until well combined and assembled.
Roll out the dough dusting it with cornstarch using baking paper or press the dough into a greased mold of about 16-17 cm diameter dusting the surface with cornflower. Don’t forget to form a border of about 2 cm (3/4 inch)
Bake the base for 10 minutes in a preheated oven at 180°C/350°F.
In the meantime combine in a bowl with a fork the ingredients for the filling (except rhubarb and powdered sugar).
Fill the bottom of the crust with the cream and arrange nicely rhubarb on in. Dust with powdered sugar.
Bake at 180°C/350°F for about 30-35 minutes and serve warm or chilled.