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Caramel, Apple and Polenta Tart

Recipe by Frank Bordoni

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Frank's Anglo-Italian heritage is evident in this cross between a bakewell pudding and polenta cake. The results are moist, sweet and deliciously moreish. The decision of whether to serve with ice-cream or clotted cream, tea or cappucino is entirely yours!

Serves 6

Ingredients

650g/ 1lb 9oz apples, peeled, cored and roughly diced
100g/ 3½oz butter
100g/ 3½oz caster sugar
50g/ 2oz polenta
200g/ 7oz plain flour
100g/ 3½ oz stale breadcrumbs
100g/ 3½ oz caster sugar
500ml/ 18 fl oz milk
3 large eggs, beaten
100g/ 3½ oz runny honey
55ml/ 2 fl oz olive oil
½ tsp ground cinnamon
Zest of two lemons
1 tsp salt
1 x premade shortcrust pastry

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Method

Preheat oven to 160 degrees celsius. Tip the equal measures of butter and sugar into a large heavy based pan over a high heat until it begins to caramelise for approximately 4-5 minutes. Tip in the apples and continue to cook for approximately 3-4 minutes until they become caramelised and toffee-like.
Mix together the polenta, flour, breadcrumbs and sugar in a bowl. In a separate bowl mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry one and stir well. Add the apples, cinnamon, lemon zest and salt and stir again. Pour into the uncooked shortcrust pastry (lined in a 28cm flan case) and bake for 60 minutes approx.

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