Saturday, 1 May 2010

Apple Lattice Tart

Ingredients

For the pastry

175g plain flour
2 tbsp icing sugar
75g butter
50g lard
Pinch of salt

For the filling

450g cooking apples
2 tbsp golden syrup
Juice of 1 lemon
25g butter
2 tsp caster sugar
1 tsp ground cinnamon

To make the pastry

Sift the flour, icing sugar and salt into a large bowl, rub in the butter and lard until the mixture resembles rough breadcrumbs.  Add a tbsp of cold water and bring the pastry together to form a ball.  Wrap in cling film and let it rest in the fridge for 30 minutes.

Peel and core the apples and cut them into chunks.  Put them in a saucepan with the syrup and lemon juice and simmer for 10-15 minutes until soft.  Leave to cool.

Pre-heat the oven to 190C / 375F / gas 5

Roll out 2/3 of the pastry on a floured board and use to line an 8" flan dish.  Lightly prick the base.

Spoon the apples into the flan case and cut the remaining pastry into 10 x 1/2" wide strips.  Arrange half the strips over the top spaced equally and lay the other 5 over diagonally and trim the edges with the back of a knife.

Mix together the caster sugar and cinnamon and sprinkle over the tart.  Bake in the centre of the oven for 35-40 minutes until golden brown.  Dust the top with icing sugar (optional)

Serve warm or cold with cream.

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