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Makes 1 x 25 cm tart
Preparation time: 25 minutes
Baking time: 30 minutes
• 1 roll (400 g) frozen shortcrust pastry, thawed
• a little beaten egg for glazing
FILLING
• 60 ml raisins
• 30 ml brandy, whiskey or rooibos tea
• 2 large green apples
• 60 ml butter
• 125 ml sugar
• 125 ml pecan nuts, coarsely chopped
• 15 ml lemon juice
• a pinch of salt
• 60 ml icing sugar, sifted
Make the filling Cook the raisins in the brandy for a few minutes on high in the microwave. Peel the apples, core them and dice. Place the apple, butter and sugar in a pan and heat until the butter has melted and the sugar has dissolved; stir-fry until the apple is soft and caramelised. Stir in the raisins, pecans, lemon juice and salt, remove the filling from the heat and cool.
Assemble the tart
1 Preheat the oven to 180°C. Carefully open out the roll of dough on a clean work surface and divide it into two equal pieces. Cut a 25 cm circle from the first piece of dough and place on a sheet of baking paper. Spoon a heap of the apple filling in the centre of the circle. Spoon the rest of the filling in a wide strip around the edges of the circle, leaving a 2 cm gap in-between (see photo).
2 Cut a 25 cm circle from the second piece of dough, roll it slightly larger and place it carefully over the filling on the first circle. Press down the filling in the centre of the tart, using an inverted pudding bowl.
3 Cut off any excess dough and pinch the tart closed by pressing down around the outer edge with a fork.
4 Make cuts every 3 cm all around the outer ring of the tart (without cutting through the centre of the tart).
5 Turn each of these cut-through pieces 90° to the right so that the filling is facing up.
6 Using the baking paper, slide the tart onto a baking tray. Brush a little beaten egg over the tart to glaze it and bake for 30 minutes or until golden-brown and cooked. Allow to cool slightly. Mix the icing sugar with just enough water to make a runny glaze and drizzle over the lukewarm tart.
