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Ingredients
- 120 gm Flour
- 1 Tbsp. Icing sugar, (15 g.)
- 4 Tbsp. Chilled butter, (60 g.)
- 1 x Egg
- 600 gm Cooking apples
- 125 gm Apricot jam
- 50 gm Walnuts
- 25 gm Raisins
- 1/4 tsp Cinnamon pwdr, (1 g.)
- 2 tsp Cherry wine, (10 ml.)
Directions
- SIEVE the flour along with the icing sugar on a marble top. Add in butter and cut into small bits, to obtain breadcrumb consistency. Add in the egg and mix to a workable (and not soft) dough using iced water. Roll out into a sheet and line the mould with the pastry. Prick the base of the pastry with a fork and keep it in the freezer for 15 min.
- Meanwhile wash, peel and core the apples. Cut into halves, cut each half into a fan shape and bake the apples in a moderately warm oven for about 15 min. Remove from the oven and place them decoratively on the lined shortcrust pastry. Heat the jam in a saucepan with cinnamon, wine and a healthy pinch of salt. Pour the melted jam over the apples along with the raisins and walnuts and bake at 180 C for 30 to 40 min. Or possibly bake for 15 min and then cover with a silver foil and bake for a further 25 min to prevent the walnuts and raisins from getting burnt.
- Serve with honeyed ice cream and flaked nuts.
- NOTES : Apple tart with dry fruits
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 148 | 33% |
| Total Fat 17.0g | 21% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 122mg | 5% |
| Potassium 296mg | 8% |
| Total Carbs 72.11g | 19% |
| Dietary Fiber 5.2g | 17% |
| Sugars 34.16g | 23% |
| Protein 6.42g | 10% |
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