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Sandy's apple tart

Recipe from: 3/9/2000 12:00:00 AM
Ingredients 16
Servings 0


  • 560
    cake flour
  • 400
    white sugar
  • 400
    cold butter
  • 2
    extra-large egg yolks
  • iced water
  • 250
    seedless raisins
  • 65
  • 2
    green apples
  • 1
    juice of a lemon
  • 90
    instant vanilla pudding
  • 750
    fresh cream
  • 1
    egg yolk
  • milk
  • icing sugar


Preheat the oven to 200 ºC. Grease a deep oven pan with butter, or spray with non-stick spray. You may also use 2 square cake tins. Sift the flour into a large bowl and add 250 ml sugar. Rub in the butter until the mixture resembles coarse breadcrumbs. Beat the 2 egg yolks lightly and add them along with some iced water. Mix to form a stiff dough. Cover with clingwrap and refrigerate for about 30 minutes. Place the raisins in a bowl and pour over the rum. Set aside. Peel and core the apples, and cut into cubes. Pour over the lemon juice. Remove pastry from fridge and divide into five equal portions. Roll out three fifths of the pastry into a piece large enough to line the oven pan. Line the pan with the pastry, pressing slightly up the sides of the pan. Prick the base with a fork and line with baking paper. Sprinkle dried beans onto the baking paper and bake for 10 to 15 minutes until pastry begins to brown. Remove from the oven and remove the paper and beans. Lower the temperature to 180 ºC. Mix the soaked raisins with the apple cubes and spoon into the crust. Mix the vanilla pudding powder with the cream and the remaining sugar. Heat over low heat in a small saucepan until the sugar dissolves. Bring to the boil and simmer slowly for a minute. Remove from the heat and spoon over the apples and raisins. Roll out the remaining dough and cover the filling with it. Prick lightly with a fork and bake for 1 to 1 1/4 hours until done. Cover with aluminium foil if the crust browns too much. Beat the egg yolks with a little milk and brush the crust with 15 minutes before the end of the baking time. Dust with icing sugar just before serving, and serve with cream. Makes 1 large or 2 medium tarts.

Read more on: bake  |  fruit

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