This is a simple tart of just apples and sugar – lots of apples, which is good for those that find themselves with fruit ripening all at once – and lots of sugar – which isn’t such a good thing but a lot of the sugar does drain away in to the baking dish. It also takes a bit of time to peel and core all the apples, but clean up is made easy with your Chux.

Ingredients

2 kgs	Apples, (we used a mix of Gala and Braeburn)
2 ½ cups	Sugar

Directions

1. Peel and core the apples then, using a mandolin, slice 2mm thick.
2. Place an overlapping layer of apples in to a springform cake tin (approx. 23cm). Sprinkle generously with sugar, then repeat with another layer of apples, another sprinkle of sugar, pressing down on apples as you go.
3. Heat oven to 180C. Place the cake tin in a roasting dish to catch the juices and bake for 90 minutes.
4. Remove from the oven, cool for 10 minutes, then release from the cake tin and leave to cool completely.
5. Invert the tart on to a serving plate and carefully remove the base of the cake tin. The bottom of the tart, which is not the top, will be nicely caremelised.
6. Serve simply with ice cream or whipped cream.

Food stuck to your favourite cookware?

Clean it with the Chux non-scratch Silver Scourer.