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Mary Gwynn's Dutch apple tart
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Serves: 10 - 12
600g tart eating apples, such as Granny Smiths, peeled, cored and diced
30g caster sugar
Finely grated zest and juice of ½ lemon
100g raisin mix
1 tsp ground cinnamon
For the dough
300g plain flour, plus extra for dusting
30g light brown
butter, at cool room temperature, cubed
1. Preheat the oven to 180°C, gas mark 4. Mix together all the ingredients for the filling and set aside. Sift the flour for the dough into a bowl, then add the sugar and butter. Mix and then use a kitchen knife to break the butter into little pieces the size of raisins. Knead quickly and lightly in the bowl to bring together into a smooth dough.
2. Place the dough onto a floured surface and roll out into a circle about 10cm larger than the base of a 24-26cm springform tin. Cut a circle from the middle of the dough big enough to line the base of the tin. Use the rest of the pastry to line the sides, pushing into place and pinching in the bottom edge where it joins the base to create a seal. Leave the top of the pastry sides with a rough edge.
3. Spoon the filling over the base and level it. Bake for 45-50 minutes until the pastry is golden brown and the filling is tender. Serve warm or cold in slices with thick cream or vanilla ice cream.
Typical values per serving:
This recipe was first published in October 2018.
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