Apple Tart
Serves 8
Prep Time 30 mins
Cooking 50 mins
Level low
Ingredients
- 800g Sweet shortcrust pastry
- 600g Apples
- 200g Sultanas
- 120g Brown Sugar
- 1 Lightly beaten Egg
- 1 Grated Lemon Rind
- 2tsp Ground Cinnamon
- 1tsp Cloves
Prepare the sweet shortcrust pastry. Preheat the oven 1800C, gas mark 4. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on. If you will be using baking paper, moisten it slightly before lining the tin. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the pastry’s bottom and sides a few times with a fork. Core, peel and slice the apples according to your taste. Place the sliced apples in a mixing bowl. Add the sugar, cinnamon, cloves, lemon rind and sultanas and mix well. Fill the baking dish with the apple mixture. Moisten the edges of the pastry with a little water. Cover completely the top with the remaining pastry, or else cut the pastry in strips and form a grid with them. Seal well and trim the edges of the tart. Make some slits in the top and brush with beaten egg. Bake for around 50 minutes, until the pastry gets a rich, golden colour.
Recipe by Anton B.Dougall
