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Author Notes: I have been making this tart for the past 35 - 40 years and it is always a hit because of the twist in flavour. It may be served with whipped cream or ice cream. - Ruth Andre
Serves 6-8 people
- 6 tart eating apples
- 1 zest and juice of one orange
- 30 grams sugar
- 1/2 teaspoon mixed spice
Pastry Case and Topping
- 1/2 pound flour
- 1/8 teaspoon salt
- 1/4 pound butter
- 1/4 pound flour
- 1/4 pound golden/brown sugar
- 1/4 pound soft butter
- Make the Pastry case but combining the quarter pound butter and half pound flour until they resemble breadcrumbs. Add salt and enough water to form a dough. Line a pie dish with the pastry.
- Peel, core and thickly slice the apples, then toss them in the orange juice and put into the pastry case.
- Mix sugar and spice; sprinkle over apples.
- Place1/4 pound golden/brown sugar and flour into a mixing bowl with the orange zest and add the butter. Using a knife, cut it through into the dry ingredients until evenly distributed.
- Cover the apples with this topping and bake the tart on the center shelf of a hot oven 425 degrees F for ten minutes, then reduce the heat to 350 degrees F for a further thirty minutes until golden. Serve hot.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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