Apple Tart with Amaretti Biscuits

Surely the simplest apple tart ever?  Based on a recipe from Riverford Organic's cookbook, it is a doddle.  Line a round or square tart tin with parchment paper.  Take 100g of plain flour, 40g of hard Amaretti biscuits, 70g of melted butter and 50g of caster sugar.  Whizz it all together in a food processor until it is sandy and moist.  Tip this mix into the tin and press down well into a compact an even layer.  Now top with sliced apples - the recipe stated Bramleys but I had English Cox's, so used them instead - and make a pretty pattern if you can be bothered.  Melt a tablespoon of butter and brush over the apples, then sprinkle with 2 tablespoons of caster sugar mixed with half a teaspoon of cinnamon.  Bake in a hottish oven, around 190 degrees, for half an hour or so.  The base crisps up deliciously in the oven.  Serve with custard, cream, or ice cream.  Or all three?  Only kidding!