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No-bake sticky toffee apple tart

Name: No-bake sticky toffee apple tart
Yield: Serves 6
Cuisine: British recipes
Ingredients: Juice of ½ lemon; 8 eating apples, peeled, cored and cut into slices; 100g butter; 175g golden caster sugar; 4 tbsp single cream or canned extra thick cream; For the biscuit base; 50g butter; 12 digestive biscuits

Published: 31 Jul 05
Updated: 18 Mar 24

This squidgy sticky toffee apple tart is a real winner with children, so expect it to be met with enthusiastic approval.

Easy
August 2005

Test kitchen approved

Serves 6
Takes 30 minutes to make, plus cooling

This squidgy sticky toffee apple tart is a real winner with children, so expect it to be met with enthusiastic approval.

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Ingredients

Juice of ½ lemon
8 eating apples, peeled, cored and cut into slices
100g butter
175g golden caster sugar
4 tbsp single cream or canned extra thick cream

For the biscuit base

50g butter
12 digestive biscuits

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Method

Put the lemon juice into a large bowl. Add the apples and toss in the juice – this prevents the apples from going brown.
Melt the 100g butter in a 25cm non-stick frying pan over a low heat. Add the sugar and cream, and cook for a few minutes, stirring, until the sugar has dissolved. Add the apples and lemon juice to the pan and cook for 15 minutes, stirring from time to time, until the apples are tender, browned and have a sticky toffee coating. Set aside.
Make the biscuit base. Put the butter into a pan and heat to melt. Put the biscuits into a plastic bag and bash with a wooden spoon to crush, then put into a bowl. Pour in the melted butter and stir to combine. Sprinkle on top of the apples in the pan and press down with the wooden spoon. Leave to firm up for about 10 minutes. It’s easiest to serve this straight from the pan, though make sure you serve each portion with the fruit on top. Serve drizzled with some cream for a full-on feast.