Saturday, 10 October 2009

Kentish apple tart

6 oz shortcrust pastry
2 large cooking apples
3 oz sugar
1 egg
2 oz softened butter
rind and juice of one lemon

  1. Line a pie plate with the pastry. (We use the pyrex pie plate or a small flan dish)
  2. Peel the apples
  3. Grate the flesh of the apples into a basin (it's best to leave the apples whole for grating: don't quarter them).
  4. Add the sugar, beaten egg, butter, lemon rind and juice and mix well.
  5. Put this mixture into the pastry case.
  6. Bake at 375ºF, 190ºC, gas mark 5, Fan oven about 170º, for circa 35 minutes.
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