Ever since I saw a photo of Armando Percuoco’s Baked Apple Tart (Mille Mele), I’ve been wanting to make it. Having just picked all my apples, what better time to try?
The only ingredients needed are apples (I used a mixture of different ones) and sugar (I used brown). First peel and core the apples. The original version suggested using a mandolin to make even, thin slices but I was far lazier and fed apple quarters through the fine slicing blade of my food processor. Now take an ungreased spring-form tin and fill it with thin even layers of apple slices, each one sprinkled liberally with sugar. Press the layers down as you go and continue until the last layer of apple (without sugar) is 3cm (1 inch) higher than the side of the tin. Stand the tin in a baking dish and bake the tart at 180C (350F) for 3 hours, basting occasionally with the juices which escape into the baking dish. Cool in the tin before releasing and inverting onto a plate to serve (or slice directly from the base of the tin). I served this tart with vanilla ice cream and a sauce of sour cream and golden syrup heated together. A caramel sauce or maple syrup would be equally good.
michelle picker cooks 
That looks awesome. Great idea.