Natalie's Dutch Apple Tart
Delicious served hot or cold. Serve on it's own or with a little cream or ice cream
Servings 8
Calories 555kcal
Equipment
- 24cm (9½ in) round spring clip or loose bottom cake tin
Ingredients
For the dough
- 350 g self raising flour (12oz)
- 175 g caster sugar (6oz)
- 250 g butter (9oz) cut into cubes
- pinch of salt
For the filling
- 350 g Bramley cooking apples (12oz) peeled, cored and thinly sliced
- 350 g dessert apples (12oz) cored and sliced
- 50 g caster sugar (2oz)
- 50 g raisins (2oz)
- 1 teaspoon ground cinnamon
Instructions
- Place 350g flour in a bowl and stir in 175g sugar. Add 250g butter and rub into the flour, then knead the mixture gently until the mixture forms a dough. Chill for 30 minutes.
- Place 350 g each dessert and cooking apple slices in a large bowl and add the 50g sugar, 50g raisins and 1 teaspoon cinnamon. Toss together until well combined.
- Preheat the oven to 180℃ (160℃ fan)/350°F/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 tender and the pastry is golden.
- Allow to cool in the tin for at least 30 minutes before serving.
Notes
Cook's Tip
Try rolling the pastry between two sheets of parchment or cling film.
Store
The apple tart will keep forup to 1 week if stored in an airtight tin in the refrigerator. Freeze for up to 3 months
Nutrition
Calories: 555kcal | Carbohydrates: 77g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 205mg | Potassium: 198mg | Fiber: 4g | Sugar: 37g | Vitamin A: 830IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg