This week’s recipe comes from onboard Viking River Cruises vessels.
Ingredients
• One unbaked, room temperature 23cm
tart shell
• One roll (about 200g) of almond paste
• One cup of fresh cranberries
• Five medium sized apples (preferably
Macintosh), peeled, sliced (measuring
around five cups)
• A quarter of a cup of sugar
• One teaspoon of cinnamon
• Half a cup of uncooked oats
• Half a cup of all-purpose flour
• Half a cup of brown sugar
• Six tablespoons of unsalted butter, very
cold or frozen
• A quarter of a cup of sliced almonds
• Vanilla ice-cream (to serve)
Preparation
Preheat oven to 190ocelsuis. Flatten
almond paste on a sheet of wax paper with
a rolling pin, to form an 20cm circle. Press
almond circle into the bottom of the
unbaked tart shell. In a bowl, combine
cranberries, apples, sugar and a half
teaspoon of cinnamon. Pour on top of
almond circle, into tart shell. In a bowl,
combine the remaining cinnamon, oats,
flour and brown sugar. Cut butter into very
small pieces and stir into cinnamon mixture
until crumbs form. Spoon crumb mixture
evenly over the top of the apple mixture.
Bake for 50-60 minutes. Sprinkle with
sliced almonds during the last 5 minutes of
cooking time. Serve warm with a scoop of
vanilla ice cream and enjoy!
