Apple Lattice Tart
For the pastry
175g plain flour
2 tbsp icing sugar
Pinch of salt
For the filling
450g cooking apples
2 tbsp golden syrup
Juice of 1 lemon
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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