Apple and raisin tart
Serves: 6
Ingredients
- 225g shortcrust pastry
- 450g cooking apples, peeled, cored and sliced
- 75g seedless raisins
- 25g sugar
- 1 tsp ground cinnamon
- milk and sugar to glaze
Method
- Preheat oven to 200C/Gas 6.
- Roll out half the pastry and use to line a pie plate.
- Place the apples in a mixing bowl, add the raisins, sprinkle over the sugar and cinnamon, and mix gently to combine.
- Spoon the mixture onto the pastry. Dampen the edges of the pastry with a little egg and milk or water, top with the remaining pastry (either in one piece or in strips to make a lattice as in the photo above) and press to seal.
- Brush with a little beaten egg or egg and milk to glaze and sprinkle over a little sugar.
- Refrigerate for 10 mins.
- Remove from the fridge and bake in the oven for 45 mins until golden.
- Serve warm with vanilla ice cream or cream.
