Step 1
To make the pastry, sift the flour and salt into a large bowl. Using your fingertips, rub in the Trex until the mixture looks like fine crumbs. Stir in 2 tbsp beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.

Step 2
Meanwhile, in a large bowl, mix together the apples, sugar, lemon juice, sultanas and cinnamon.

Step 3
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 4
Roll out the pastry on a lightly floured surface into a circle about 38cm (15in) in diameter. Transfer to a baking sheet — the pastry will overlap the sheet at this stage. Brush the surface of the pastry with beaten egg.

Step 5
Pile the apple mixture onto the pastry, leaving a border of about 10cm (4in) around the edge. Fold the pastry edge over the filling, tucking, overlapping and sealing it to make a freeform tart. Brush with beaten egg.

Step 6
Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold, with single cream, ice cream or custard.

Baked Apple & Cinnamon Tart

Baked Apple & Cinnamon Tart

Bramley apples baked with cinnamon and sultanas taste sensational in this free-form tart.

6

Serves: 6

25
MINS

Bake Time: 25 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

Pastry

225g8oz Plain flour
½ tsp½ tsp Salt
100g4oz Trex, chilled
11 Egg, beaten

Filling

33 Large Bramley apples, peeled, cored and sliced
50g2oz Caster sugar
Juice of 1 lemon
50g2oz Sultanas
½ tsp½ tsp Ground cinnamon
Single cream, ice cream or custard, to serve

METHOD

Step 1
To make the pastry, sift the flour and salt into a large bowl. Using your fingertips, rub in the Trex until the mixture looks like fine crumbs. Stir in 2 tbsp beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.

Step 2
Meanwhile, in a large bowl, mix together the apples, sugar, lemon juice, sultanas and cinnamon.

Step 3
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 4
Roll out the pastry on a lightly floured surface into a circle about 38cm (15in) in diameter. Transfer to a baking sheet — the pastry will overlap the sheet at this stage. Brush the surface of the pastry with beaten egg.

Step 5
Pile the apple mixture onto the pastry, leaving a border of about 10cm (4in) around the edge. Fold the pastry edge over the filling, tucking, overlapping and sealing it to make a freeform tart. Brush with beaten egg.

Step 6
Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold, with single cream, ice cream or custard.

BAKE MODE

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