Ingredients

• 300g – Self raising flour
• 175g – Butter
• 160g – Caster sugar
• Pinch of Salt
• 1 Egg
• 1 kg – Firm apple (not too sweet)
• 50g – White sugar
• 75g – Raisins
• 2-3 teaspoons of Cinnamon
• 2 tablespoons of Custard powder The Finished Tart
• 2 tablespoons of Fine Breadcrumbs
• Juice of 1 Lemon or 2 Limes
• Juice of 1-2 Oranges

Method:

Soak the raisins in the orange juice. Cut the refrigerated butter into small cubes and place in a mixing bowl. Sift the self-raising flour and the caster sugar and place in the bowl with the butter. Add the salt and 2/3 off an egg. Knead the mixture until it is a consistent texture. Wrap the dough in a plastic wrap and leave it in the refrigerator for half an hour for it to settle.

Place the oven shelf in the middle of the oven.

Preheat the oven to 175 degrees Celsius. Grease the baking pan with butter.

Peel and core the apples and cut into small pieces or slices. Put the apple pieces in a bowl and sprinkle with lemon juice. Add sugar, custard powder, cinnamon and raisins and mix until combined.

Press ¾ of the dough evenly into the baking pan and prick with a fork. (Leave the remaining dough in a cool place.) Cover with breadcrumbs and pour the apple mixture over it. Press slightly with a fork to make it smooth and even.

Roll out the remaining dough and cut it into strips. Use as many strips as you need to make and edge around the tart. Use the remaining strips to make a lattice pattern on the top.

Lightly whisk the remaining egg and brush over the pastry.

Bake the apple tart for 70 minutes until a nice light brown colour.

Enjoy!