Check out the latest recipe from Ness’ Mums in the Kitchen blog!
For the crust and topping
3/4 cup cold butter, cut into pieces
1/3 cup hazlenut or almond meal
1 1/2 cups plain flour
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
For the filling
3 apples, peeled, cored and chopped
1 tin apple & raspberry pie filling
1 tablespoon plain flour
1/4 cup sugar
1 egg, lightly beaten and 1 egg yolk
1/3 cup cream
1/4 cup milk
1/4 teaspoon cinnamon
Make the crust: preheat oven to 180 degrees celsius. Butter a 9-inch springform pan. With an electric mixer on medium speed, mix the hazlenut/almond meal, flour, sugars and cinnamon until just combined. Add butter and mix on low speed just until combined, 2 to 3 minutes. Press 3 cups of crumb mixture into bottom of pan and about 1.5 inches up sides to form crust. Reserve remaining crumb mixture. Bake crust until set, 18-20 minutes. Let cool on a wire rack.
Make the filling: scatter chopped apples and pie filling onto cooled crust.
In a medium bowl, whisk together flour and sugar. Whisk in egg, egg yolk, cream, milk and cinnamon. Pour custard over fruit; sprinkle with reserved crumb mixture. Bake tart until custard has set and is slightly golden, 45 to 50 minutes. Transfer to a wire rack and let tart cool at least 25 minutes before slicing.