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
Ingredients
- Pie Filling
-
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
Directions
-
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.
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