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Apple and Raspberry Tart

Spread Raspberry Jam on pastry case, top with sliced Cox’s apples, brush with Apricot Jam or marmalade, bake and eat.

8” Shortcrust pastry cooked tart case or make your own
2 teaspoons TC Apricot Jam or Organic Orange Marmalade with Gin
2-3 tablespoons TC Raspberry Jam
3 Cox’s Orange apples
6 fresh Raspberries


Put Apricot Jam or marmalade in a small dish with a few drops of water, beat it until smooth.
Core and slice apples – leave skin on.
Put pastry case on a flat oven proof serving dish or on a sheet of greaseproof on baking sheet.
(the greaseproof should be larger than the flan, it is then easier to move flan to serving plate)
Spread Raspberry jam on base of tart case.
Place apples on jam in a spiral and put a raspberry in the centre.
Lightly brush apples with Apricot jam or for a sharper flavour use marmalade.
Bake 190 degrees for 10-12 minutes.
Serve warm or cold with extra raspberries and crème fraiche or yoghurt.

NB if using a shop bought cooked tart case you may wish to put a collar of double
greaseproof paper round the sides.



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