APPLE TART

Use the same pastry as for Milk Tart

Pastry:

125gr butter 250ml castor sugar 5ml vanilla essence 1 egg beaten 250ml cake flour 250ml self-raising flour 10ml oil Pinch salt

Filling:

5 cooking apples peeled cored and thickly wedged 1 clove 10ml golden syrup Pinch of ground cinnamon 15ml soft brown sugar 60ml water Handful seedless raisins

To make the pastry:

Cream butter and sugar together then add vanilla essence. Add egg, then gradually add the flours, oil and salt and work lightly to form a soft and pliable dough. Set aside.

To make the filling:

Simmer apples clove golden syrup cinnamon sugar and water until soft and brown. The mixture must be syrupy rather than liquid. Put aside to cool.

Roll out the pastry on a floured surface and line a pie dish with it keeping a little of the pastry aside for the topping. Spread apple mixture onto pastry scatter over raisins and grate our crumble remaining pastry over. Bake at 180°C for 30 minutes or until golden brown.

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