LEIGHT’S APPLE TART.

1lb Short crust pastry (bought or made)
1lb sliced apples
4 oz sultanas or raisins
2 tbsp flour
4 tbsp brown sugar
1 tsp cinnamon
2 tbsp lemon juice
1 tsp fresh lemon zest
1 egg beaten
Castor sugar

Preheat the oven to gas mark 4 (160° C).

Peel and core the apples then slice into small segments, put the apple into a large dish and mix in the lemon juice. Cover and set aside.

Roll out two thirds of the pastry to fit the pie dish and rim the edges. Roll out the rest of the pastry to cover the top of the tart.

Mix the flour, cinnamon, brown sugar and sultans together. Pour the excess liquid from the apples then sprinkle over the flour mixture and mix until the apples are well coated.

Add the apple mixture to the pie dish, brush the edges of the pastry with the egg then fit the pastry lid. Crimp the edges of the pastry with your fingers or a fork to seal. Make four small slits in the top of the tart to allow the steam to escape while cooking.

Brush the top of the tart with the beaten egg then sprinkle over the castor sugar. Decorate as required.

Place the tart on the middle shelf of the oven and cook for 40 minutes or until the top is golden brown. Can be served hot or cold.