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Thousand-layer apple tart
Thousand-layer apple tart
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Delicious apple and cinnamon tart, flourless.
Ingredients:
  • 1 lemon, juiced
  • 2.5kg Granny Smith apples
  • 215g (1 cup) caster sugar
  • 3.75 gm ground cinnamon
  • Double cream, to serve
Instructions:
  • In a large glass bowl, combine lemon juice and water, filling 3/4 full. Peel and thinly slice 1 apple into 3mm-thick slices using a mandolin, then transfer to the lemon water. Repeat with the remaining apples.
  • - Preheat your oven to 180C/160C fan forced. - Generously grease a 22cm springform cake pan with butter. - Line a baking tray with baking paper and place a wire cake rack over it. - In a bowl, mix the sugar and cinnamon. - Drain half of the apple slices and gently pat dry with a clean tea towel.
  • Arrange the apple slices in overlapping concentric circles in the bottom of the pan to create a uniform layer. Sprinkle 1 tablespoon of the sugar mixture on top. Repeat the process with the rest of the apple slices, adding 1 tablespoon of sugar between each layer, and firmly pressing down with clean hands. Finish by sprinkling sugar on top. Bake for 30 minutes on a prepared rack until done.
  • - Remove the pan and tray from the oven. Gently loosen the springform pan to let juices drain out, saving them. Transfer the pan to another tray. Line the tray with fresh baking paper, place a wire rack on top, and put the pan on the rack. Brush with reserved juices. Bake for 1.5 hours, basting every 10 minutes and changing the paper every 30 minutes until dark golden. Let cool in the pan for 20 minutes, then release and remove any apple slices. Cool completely and serve with double cream.

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