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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)
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
The zucchini spaghetti of Italy.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.