Apple Butterscotch Tart

[turlough]

I have several of Nigella Lawson's cookbooks and I love to read them but I almost never get around to actually cook anything from them. This challenge will hopefully give me the impetus I need to change that.

The first recipe I tried is from her first book, How To Eat, and as it's not online at her website I did a rough scan.:



This is how it turned out - I served it with whipped cream:


Changes: I used readymade glutenfree flaky pastry dough for the shell and instead of ordinary flour I used rice flour. It hadn't set properly after the stated time so I let it stay in the oven for another ten minutes. It still didn't set in the middle until it had cooled down however.

Verdict: We all agreed it was very tasty, if a little too sweet. Since it was very simple and quick to make (particularly if you have an apple slicer like this one) I'm probably going to make it again, but with less sugar.

Comments

[minoanmiss]

That does look lovely and delicious. It looks like the flour in the filling is for thickening purposes only, so swapping in cornstarch (I'd use about half as much) might work well. Either way, that kind of starch thickened fruit pie often doesn't fully set till fully cooled.

And you definitely could use less and darker sugar for a more flavorful and less sweet result. Maybe 120g light brown sugar? or 60g each muscovado and white sugar?

[turlough]

I didn't know that about this kind of fruit pie! It's the first time I've used a filling like this for one.

Yeah, around a 120g of sugar is what I will use next time. I'll stick with the muscovado sugar though, I like the rounder taste you get from it compared to white sugar.