Natalie's Dutch Apple Tart
Delicious served hot or cold. Serve on it's own or with a little cream or ice cream
For the dough
self raising flour
cut into cubes
pinch of salt
For the filling
Bramley cooking apples
peeled, cored and thinly sliced
cored and sliced
Place the flour in a bowl and stir in the sugar. Add the butter and rub into the flour, then knead the mixture gently until the mixture forms a dough. Chill for 30 minutes.
Place the apple slices in a large bowl and add the sugar, raisins and cinnamon. Toss together until well combined.
Preheat the oven to 180℃/165℃ Fan/ gas mark 4.
Using about ¾ of the dough use to line the base and side of a lightly buttered 24cm spring form or loose bottomed cake tin. Don't worry if the dough breaks up a bit you can patch it together.
Tip the apples into the pastry case. Crumble the remaining pastry into small pieces and scatter over the top of the tart.
Bake in the oven for 1 hr to 1 hr 15 minutes until the apple is under and the pastry is golden.
Allow to cool in the tin for at least 30 minutes before serving.
Freeze for up to 3 months
Recipe by recipesmadeeasy.co.uk