Apple Tart

Ingredients

Filling:

• 6 large green apples, peeled, cored, and sliced
• 200 g (250 ml) sugar
• 150 g (250 ml) raisins
• 10 ml mixed spice
• 40 ml lemon juice

Pastry:

• 125 g (135 ml) butter/ baking margarine
• 105 g (125 ml) castor sugar
• 1 egg
• 280 g (500 ml) Snowflake Wheat Cake Flour
• 10 ml Snowflake Baking Powder
• 2 ml salt

Method

1. For filling: Mix apple slices with other filling ingredients in a saucepan. Simmer for 5 minutes. Drain off excess juice and allow to cool.

2. For base and crust: Using an electric beater/stand mixer, whisk the butter/baking margarine and sugar together. Add the egg and beat until light and fluffy. Sift dry ingredients and add to egg mixture, forming a soft dough.

3. Press 2/3 of dough into a greased 23 cm pie dish, to form a 5 mm thick crust. Spoon cold filling onto pastry.

4. Coarsely grate remaining 1/3 dough over filling.

5. Bake in a preheated oven at 160°C for 60-75 minutes, until pastry is golden.

6. Once cooled, dust icing sugar over and serve hot or cold with cream, or vanilla ice cream.

Variations, Hints and Tips:

• To prevent a soggy base, sprinkle bottom of pastry with a mixture of flour and sugar before placing fruit on top.
• Raisins can be replaced with dried cranberries.
• Replace the fresh apples with 2 x 385 g cans of Pie Apples for a quick alternative. Fold together with the sugar, raisins, mixed spice, and lemon juice. Spoon into the tart case without cooking in a saucepan.

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