Ingredients
Pastry
Filling
Method
Pastry
1.In the bowl of an electric mixer, combine the flour, sugar, vanilla and salt.
2.Cut the margarine into cubes and add to flour mix. Using the dough hook attachment, mix together on a low speed. Add the beaten egg while mixing.
3.Once a dough has formed, remove from the bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 20 minutes.
4.Take 1/3 of the pastry, wrap and return to fridge. Using plenty of flour, roll out the remaining pastry to 1.5cm thickness on a clean work surface.
5.Lay the pastry over your floured rolling pin, then gently place it in a greased 20cm tart tin. Lightly press into the tin and use any leftovers to patch rips or holes.
6.Return to the fridge while you prepare the filling.
Filling
7.Soak the raisins in brandy and warm water for 20 minutes.
8.Peel the apples and cut into slices around the core. Place in a large bowl with lemon juice, brown sugar and cinnamon.
9.Drain raisins, add to apples and toss to coat.
10.Retrieve tart base from fridge and arrange apple mix inside. Roll out the reserved pastry to the same diameter as the tart.
11.Cut into 1.5cm strips and lay over the apple filling in a lattice pattern. Brush the pastry top with water and dust with icing sugar.
12.Bake for 40 minutes, remove from oven and allow to cool in tin. Serve with cream.
Mike’s Top Tips: You can make this recipe in muffin tins or individual portions that kids will go crazy over, especially when heated up and served with a scoop of ice cream. I recommend balancing the sweetness of the taart ingredients with a more sour apple, such as Granny Smith or Braeburn.
Note
