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Apple Flapjack Tart
Rated 5.0 stars by 1 users
Category
Puddings and desserts
Cuisine
British
Author:
Emily Davenport
Servings
15 servings
Prep Time
25 minutes
Two classic bakes rolled into one. Apple tart meets everyone�s favourite oaty bake in this delicious sweet treat. Apple Flapjack Tart is taken from the Four Seasons Cookbook.
Ingredients
- Lightly salted butter 200g (7oz), softened
-
Demerara sugar 165g (5½ oz)
- Vanilla extract 1 tsp
- Plain flour 225g (8oz)
- Baking powder 1 tsp
- Cooking apples 500g (1lb 2oz)
- Lemon juice 3 tbsp
-
Ground cinnamon 1 ½ tsp
- Sultanas 50g (2oz)
- Golden syrup 50g (2oz)
- Rolled oats 225g (8oz)
- Custard, to serve (optional)
Directions
- Grease and line an 18 x 28cm (7 x 11in) cake tin
- Put 110g (4oz) butter in a bowl with 75g (3oz) sugar and beat until smooth
- Stir in the vanilla and gradually mix in the flour and baking powder to make a crumbly mixture
- Press the mixture over the bottom of the tin to cover it evenly
- Prick with a fork then chill for 30 minutes
Preheat the oven to 180°C/160°fan/Gas 4
- Bake the base for 25 minutes until set and lightly golden
- Meanwhile, peel, core and thinly slice the apples and mix with the lemon juice, cinnamon and sultanas
- put to one side
- In a saucepan, melt the remaining butter and sugar together with the syrup
- Stir in the oats and mix well
- Drain the apple slices and spread out evenly over the cooked base
- Spoon over the oaty topping to cover the apples and gently press down with the back of the spoon
- Stand the tin on a baking tray and bake for about 1 hour until the apple filling is cooked through and the top is golden and crisp
- If the top browns too quickly, cover the tin with foil
- Leave to stand for 15 minutes to firm up before slicing into 15 pieces
- serve warm with custard
- To serve cold, leave to cool completely before removing from the tin.
