I thought apple tart was apples on pastry with something sticky like egg to hold it all together. This recipe is a bit different. It’s more like apples cooked in soft dough. I made a few adjustments. The reason why I made it was to use up some apples so I didn’t use the canned apple. I only had 130g of butter so I added about 80ml of canola oil.
It needs custard with it because the texture is dry and a little crumbly. It tastes wonderful with custard. I’ve also discovered imitation vanilla essence is no substitute for the real stuff. Real vanilla essence adds so much more yummy vanillary flavour.
