Apple and raisin tart

Apple and raisin tart
Serves: 6
  • 225g shortcrust pastry
  • 450g cooking apples, peeled, cored and sliced
  • 75g seedless raisins
  • 25g sugar
  • 1 tsp ground cinnamon
  • milk and sugar to glaze
  1. Preheat oven to 200C/Gas 6.
  2. Roll out half the pastry and use to line a pie plate.
  3. Place the apples in a mixing bowl, add the raisins, sprinkle over the sugar and cinnamon, and mix gently to combine.
  4. 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.
  5. Brush with a little beaten egg or egg and milk to glaze and sprinkle over a little sugar.
  6. Refrigerate for 10 mins.
  7. Remove from the fridge and bake in the oven for 45 mins until golden.
  8. Serve warm with vanilla ice cream or cream.


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