Canterbury Tart is one of our favourite recipes. Easy to make and delicious.
100g chilled butter, cubed
225g plain white flour
25g icing sugar, sifted
1 egg, beaten
225g caster sugar
grated rind and juice of 2 lemons
100g butter, melted.
2 large cooking apples, peeled, cored.
1 or 2 Granny Smith apples (or similar dessert variety)
25g demerara sugar
Make the pastry and put in fridge to rest for 30 minutes.
Roll out pastry on a lightly floured board. Line a flan tin 10 1/2 inches by 1 1/2 in deep, prick all over with a fork, then return to fridge.
To prepare the filling: beat the eggs, sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter, then coarsely grate the cooking apples directly into the mixture and mix well
Slice the dessert apples.
Spread the lemon mixture over the pastry base of the flan. Level the surface with the back of a spoon and arrange the dessert apple slices around the outside edge, neatly overlapping. Sprinkle the apple slices with a little demorara sugar.
Bake for about 40 - 50 minutes, 180 degrees for first 10-15 mins, then turn down to 150 degrees. Centre should feel firm to the touch and the apple slices tinged brown.
Serve warm with cream or ice cream.