Crunchy Apple Tart
Crunchy Apple Tart
Preparation time: 20
Cooking time: 40
Number of servings: 4
Carbon Footprint (per serving): 0.25 kgCO2e
Recipe submitted by: Barca Better Together Team
Ingredients
- 200g digestive biscuits.
- 50g butter or margarine.
- 2x large or 3x small apples – peeled, cored and sliced thinly into segments.
- 1 tablespoon sugar.
- 1 teaspoon cinnamon.
Method
- Turn oven on to gas mark 6/electric 180.
- Smash the biscuits into crumbs in a large bowl (with hands or the end of a rolling pin).
- Heat the butter/margarine in a microwave or in a pan over a low heat.
- Once melted, add the butter/margarine to the biscuit crumbs and mix.
- Press the mixture into the base of a 20cm tart/flan/pie dish or tin.
- Arrange the apple slices on top of the base.
- Sprinkle on the cinnamon and sugar.
- Bake in the oven for 35-40 minutes until the apples are soft and golden.
- Serve and enjoy!
Equipment
- Access to oven + oven gloves.
- Access to kitchen hob + saucepan or microwave + microwavable bowl.
- Large bowl.
- Rolling pin for smashing biscuits (or use hands).
- 20cm tart/flan/pie dish or tin.
- Weighing scales.
- Peeler.
- Tablespoon or tablespoon measurer.
- Teaspoon or teaspoon measurer.
- Chopping board.
- Sharp knife.
Considering Carbon Footprint
Carbon footprint (per serving): 0.25 kgCO2e. This is the same as making 12 mugs of tea.*
Interested in learning more? Click here.
*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.
More Useful Information
- Tastes lovely with custard, cream or ice-cream!
- If your pie/flan/tart tin ISN’T metal, then the dish can be cooked in the microwave for 7-8 minutes on high.
- This recipe is from our Recipe Station programme. To find out more, get in touch at reception@barca-leeds.org.
- Here’s our active Facebook page where community members share photos of what they’ve made.
"I have loads of apples so have made another one since getting the recipe."
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Yes, but I used ginger biscuits for the pie! I served it to my Bridge Group friends and they enjoyed it – it was delicious!
Hi Pip! Wow, ginger biscuits sounds like a delicious variation of this recipe!! If you have any photos, please do email them to info@foodwiseleeds.org as we’d love to see them 🙂
I’ve tried this recipe twice.
It’s very tasty but I don’t think the butter/biscuit ratio works. The first time I followed the weights in the recipe and the base was far too crumbly. The next time I made it I upped the amount of butter I used to 80g, I still don’t think this is enough but it was less crumbly so 80g+ of butter would be a good starting point for others making the tart.
I also found that brown sugar sprinkled on top worked better than regular caster sugar.
Please also note the photo is not representative of what the tart will look like. As the picture on the recipe has a pastry base!