120 g Flour
1 tb Icing sugar; (15 g.)
4 tb Chilled butter; (60 g.)
1 Egg
-FOR THE TART-
600 g Cooking apples
125 g Apricot jam
50 g Walnuts
25 g Raisins
1/4 ts Cinnamon powder; (1 g.)
2 ts Cherry wine; (10 ml.)
SIEVE the flour along with the icing sugar on a marble top. Add butter and
cut into small bits, to obtain breadcrumb consistency. Add the egg and mix
to a workable (and not soft) dough using iced water. Roll out into a sheet
and line the mould with the pastry. Prick the base of the pastry with a
fork and keep it in the freezer for 15 minutes.
Meanwhile wash, peel and core the apples. Cut into halves, cut each half
into a fan shape and bake the apples in a moderately hot oven for about 15
minutes. Remove from the oven and place them decoratively on the lined
shortcrust pastry. Melt the jam in a saucepan with cinnamon, wine and a
pinch of salt. Pour the melted jam over the apples along with the raisins
and walnuts and bake at 180o C for 30 to 40 minutes. Or bake for 15 minutes
and then cover with a silver foil and bake for a further 25 minutes to
prevent the walnuts and raisins from getting burnt.
Serve with honeyed ice cream and flaked nuts.
Yields
4 servings