Sticky Crunchy Apple Flapjack Tart
While pondering on this recipe and what I was actually creating, the old Superman saying came to mind, ‘is it a bird…is it a plane…no its…’ Well it’s a Heinz 57 cross breed with a flapjack which is a British oat slice and and a desire to have an apple tart with a difference. If you aren’t familiar with the flapjack it a moreishly sweet, chewy centre and crispy outer oat slice. If it wasn’t for the ton of golden syrup or brown sugar that goes into it it would be rather good for you. I have sandwiched apples in between my slice, pressing the bottom layer into a base and crumbling the the second layer over the top. It has proved to be quite versatile this week as a dessert hot with ice cream or yoghurt and the left overs made a great lunchbox slice and even a substitute breakfast crumbled in a bowl with yoghurt. Of course you could substitute pears or stonefly it when it is in season.
150g rolled oats (finer flakes)
150g whole oats
50g wholemeal flour
100g soft brown sugar
3 large granny smith apples
2 tsp cinnamon
Pre heat oven to 180C and grease a 22cm tart tin with a loose removable bottom.
Core the apples, and chop into approx 1 inch pieces. If you read my blog regularly you will know I don’t peel apples and pears but you can if you prefer.
Put the sugar and butter in a pan over a low heat. Once melted add all the oats, flour and cinnamon and stir to combine.
Press two thirds of the mixture into the prepared tin with a metal spoon, if the mixture sticks to the spoon, rinse and use the wet spoon to continue pressing.
Bake for 15 minutes and remove from the oven.
Cover the part baked base with the chopped apples.
Cover the apples with the rest of the mixture by crumbling it over the top.
Bake for another 30 minutes.
Serve warm with ice cream or yoghurt. Stays fresh for a week.