This is incredible. Really, no jokes. I have never had an apple tart that was this good. The sweetness of the filling combined with the tang of the Granny Smith’s and the sharpness of the lemon zest is a real treat. This is ideal for making the day before as it is best served cool, and it gives enough time for the lemony flavours to seep through the whole tart.
I’m contemplating baking another one right now. 🙂
250 g sugar
2 teaspoons vanilla essence
Zest of 1 lemon
150 ml milk
100 g melted butter
100 g nibbed almonds
150 g flour
10 ml baking powder
2 peeled and sliced Granny Smith apples
- Beat the sugar, vanilla essence and eggs until light and fluffy.
- Add the lemon zest, butter and milk. Mix well and add the almonds, flour and baking powder.
- Pour half of the mixture into a shallow dish. Arrange the slices of one of the apples on top of this. Pour the other half of the mixture on top of this and then arrange the last apple on top of that.
- Bake for 1 hour at 160 degrees. Let it cool and serve with a dollop of cream.