Tart Aux Canneberges Et Pommes Recipe
Ingredients
| Granulated Sugar | 100 Gram | |
| Golden apples | 225 Gram, peeled | |
| Grated rind of 1/2 lemon | ||
| Lemon juice | 3 Tablespoon | |
| Hazelnuts | 25 Gram, chopped | |
| Soft brown sugar | 75 Gram | |
| Seedless raisins | 175 Gram | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Salt | 1 Pinch | |
| Butter margarine | 90 Gram (Pastry:) | |
| Lard | 50 Gram (Pastry:) | |
| Plain flour | 250 Gram, sifted (Pastry:) | |
| Egg yolk | 1 (Pastry:) | |
| Water | 3 Tablespoon (Pastry:) | |
| 1 egg white, lightly whisked | ||
| Caster sugar | 1 Tablespoon (Pastry:) | |
Directions
1. If using fresh cranberries, place them in a pan with sufficient water to cover. Bring to the boil and simmer until the cranberries all 'pop'. Continue cooking until nearly all the liquid has evaporated, then add the sugar and cook for another few minutes, until the mixture is quite stiff.
2. If using cooking apples, par-cook for 4-5 minutes in a very little water.
3. Place the apples in a bowl with the cranberries, or cranberry sauce and add the lemon rind, lemon juice, hazelnuts, brown sugar, raisins, spices and salt. Stir well and leave to stand while the pastry is made.
4. Rub the fats lightly into the flour, then bind with the egg yolk and sufficient water to give a firm dough. Knead lightly until the pastry is smooth.
5. Roll out three-quarters of the pastry and use it to line a 23 cm (9 inch) loose-bottomed fluted flan tin. Fill the flan with the apple and cranberry mixture. Roll out the rest of the dough and cut into 1 cm (1/2 inch) strips. Cover the top of the flan with a lattice of pastry strips.
6. Brush the lattice with egg white and sprinkle with caster sugar.
7. Place the flan tin on a baking sheet and bake in a preheated oven for 40 minutes until well browned.
2. If using cooking apples, par-cook for 4-5 minutes in a very little water.
3. Place the apples in a bowl with the cranberries, or cranberry sauce and add the lemon rind, lemon juice, hazelnuts, brown sugar, raisins, spices and salt. Stir well and leave to stand while the pastry is made.
4. Rub the fats lightly into the flour, then bind with the egg yolk and sufficient water to give a firm dough. Knead lightly until the pastry is smooth.
5. Roll out three-quarters of the pastry and use it to line a 23 cm (9 inch) loose-bottomed fluted flan tin. Fill the flan with the apple and cranberry mixture. Roll out the rest of the dough and cut into 1 cm (1/2 inch) strips. Cover the top of the flan with a lattice of pastry strips.
6. Brush the lattice with egg white and sprinkle with caster sugar.
7. Place the flan tin on a baking sheet and bake in a preheated oven for 40 minutes until well browned.
Chef
