Granny’S Apple Tart - cooking recipe

Ingredients

2 1/2 cups self-rising flour, sifted
2/3 cup firmly packed brown sugar
1 tsp vanilla paste
12 tbsp (1 1/2 sticks) butter, cubed
1 None egg, beaten
None None FOR THE FILLING
2/3 cup raisins
3 tbsp brandy
3 None apples
1/2 None lemon, juiced
3 tbsp brown sugar
1/2 tsp ground cinnamon
1 tbsp powdered sugar
None None Whipped cream, to serve

Preparation

Combine flour, sugar, vanilla and pinch salt in a large bowl. Add butter. Using the dough hook attachment, mix together on a low speed. Add beaten egg while mixing.
Turn out dough onto floured surface. Knead by hand to form a ball. Wrap in plastic wrap and refrigerate for 20 mins. Grease an 8-inch tart pan with removable bottom.
Remove one-third of pastry, wrap and return to refrigerator. Roll out remaining pastry to 1/4-inch thickness on floured surface. Drape pastry over floured rolling pin; gently fit into bottom and side of prepared pan. Refrigerate.
Meanwhile, for the filling, soak raisins in brandy and 1/4 cup warm water for 20 mins. Peel apples, core and slice. Place in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins; add to apples and toss to coat.
Remove tart crust from refrigerator and fill with apple-raisin mixture. Roll out reserved pastry to same diameter as the tart. Cut into 1/2-inch wide strips and place over filling in a lattice pattern. Brush lattice with water and dust with powdered sugar.
Bake tart for 40 mins. Cool in pan on a wire rack. Serve with whipped cream.