Ap­ple and raisin tart

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 30 MIN CHILL­ING: 30 MIN

Drum Food - - CONTENTS -

6 green ap­ples, peeled,

cored and sliced lemon juice mixed with wa­ter 400g puff pas­try

150g but­ter at room tem­per­a­ture, plus ex­tra for glaz­ing

5ml (1t) nut­meg

2,5ml (½t) mixed spice pinch of ground cloves

100g flaked al­monds

125ml (½c) cas­tor sugar

ex­tra 45ml (3T) to sprin­kle 80g raisins or fruit mix

5ml (1t) cin­na­mon to dust ice cream to serve

Pre­heat the oven to 180°C.

Line a 30 x 23cm bak­ing sheet or dish with bak­ing pa­per.

1 Put the ap­ple slices in a bowl with lemon wa­ter to pre­vent them from turn­ing brown.

2 Line the bak­ing sheet or dish with puff pas­try, trim the edges and chill in the re­frig­er­a­tor.

3 Put the but­ter, spices, al­monds and cas­tor sugar in a blen­der. Blitz un­til a fluffy paste forms. Re­move the pas­try from the re­frig­er­a­tor and spread with the but­ter mix­ture, leav­ing a 2-cm gap from the edge. Re­turn to the re­frig­er­a­tor to chill and be­come firm.

4 When firm, take the pas­try base out of the re­frig­er­a­tor and ar­range the ap­ple slices on top of the but­ter spread.

5 Sprin­kle the raisins or fruit mix over and dust with cas­tor sugar. Melt the ex­tra but­ter and brush the ap­ples. Bake for 30 min­utes or un­til the pas­try is done. Dust with cin­na­mon.

6 Serve warm or at room tem­per­a­ture with vanilla ice cream.

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