Italian Apple Tart

This recipe for apple tart doesn’t use pastry which makes it one of the lightest apple tarts you’re likely to taste. This decidedly fruity tart is from the cookbook ‘Brutto’. It’s delicious for breakfast, tea and/ or dinner… it’s wonderful!

4 apples, any sweet, crisp variety

2 large eggs

200g caster sugar

1 teaspoon vanilla extract

70g plain flour (gluten-free if required)

1 heaped teaspoon baking powder

A pinch of salt

65ml milk

100g butter, very soft, plus a small knob for lining

1 tablespoon icing sugar, for dusting

1. Butter a 20cm cake tin and line with greaseproof paper. Peel and core the apples, halve and slice thinly.
2. Put the eggs, sugar and vanilla extract into a large bowl and whisk until doubled in size. Add the flour, baking powder and salt and combine together. While still whisking, pour in the milk and add the softened butter until smooth and consistent.
3. Put the sliced apples into the mix and carefully coat them all over. Layer the apples flat in circles, starting from the edge and working inwards. Pour a thin layer of the remaining mixture on top.
4. Place in a preheated oven, 200’c fan and cook for 10 minutes, then turn the temperature down to 180’c for 40 minutes. Remove the golden brown tart and allow to cool in the tin for at least 30 minutes before transferring to a serving plate. Dust the top with icing sugar.
5. Serve at room temperature in slices, perhaps with a scoop of vanilla ice cream or a drizzle of cream, but to be honest is delicious simply on its own!