Proper Fruit Tart

Sweet apples, tart berries and cinnamon spice join together to make a delicious comforting dessert. Serve with custard or ice cream for extra indulgence.

Fruit Tart with slice cut out

800g cooking apples, peeled, cored and sliced 200g frozen cherries or other berries

3-4 tbsp granulated sugar to taste

1tsp mixed spice or cinnamon (optional)

250g plain flour or 50/50 mix of plain and self-raising 125g butter, cubed

3-4 tbsp water

  1. Place fruit, sugar and spice in a saucepan and heat gently on the simmering plate or induction hob to soften the apples, add a tablespoon or two of water if needed. Allow to cool.
  2. Place flour in a large bowl and rub in the butter until it resembles fine breadcrumbs (or you can use a food processor or stand mixer). Stir in sufficient water to form a firm dough. Knead gently on a lightly flour surface. Wrap dough in cling film and chill pastry for about 20 minutes.
  3. Divide pastry in half, roll out first half and use to line a metal pie plate.
  4. Place the fruit filling in the pie case. Roll the remaining pastry into a circle large enough to cover the pie. Dampen the pastry edges and use to cover the fruit. Knock up the pastry edges with a small knife and crimp the edges together. Make 3-4 small slits with a sharp knife to allow steam to escape.
  5. Place on a baking sheet or tray and bake on the base of the roasting oven for 20-25 minutes until golden brown. Cover with foil if needed to prevent over browning. Serve with fresh cream, custard or ice cream.
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