Kentish Apple Tart

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz shortcrust pastry
  • 2 large cooking apples
  • 3oz sugar
  • 1egg
  • 2oz softened butter
  • Rind and juice of one lemon


    Line a pie plate with the pastry. Peel the apples, and grate the flesh into a basin. Add the sugar, beaten egg, butter, lemon rind and juice and mix well. Put this mixture into the pastry case and bake at 375°F, 190°C, gas mark 5 for thirty-five minutes.