TASMANIAN APPLE TART

TASMANIAN APPLE TART image

Yield 8 serves

Number Of Ingredients 6

2 sheets bought butter puff pastry
2 apples peeled, cored and grated
2 rounded tablespoons sugar
2 large eggs beaten
2 rounded tablespoons of butter melted
2 small lemons juiced -or 1 large one

Steps:

Line the bottom of any shaped shallow tart tin you like. I use one with holes in the bottom to let the steam out so the bottom can crisp better and with 2 cm sides.A non stick tin with a removable base is the easiest, or you can line the bottom with baking paper to make sure it doesn't stick.Cut the pastry to fit the tin then trim the top level with the tin. Prick the bottom with a fork several times to stop the middle inflating. Mix the grated apple,sugar,beaten eggs,melted butter and juice from the lemons. Pour the mixture into the tart case and spread the grated apple out evenly to the edges. Bake on a high temperature 380F in the centre shelf until the edges of pastry are a deep golden brown and the centre of the filling is set and slightly puffed- about 30 minutes but go by sight and touch. Take it out and let it rest until it is just warm then serve with thick cream or vanilla icecream.