Burt’s Apple Tart

Bert made this recipe for the French language class last year and at the end of this year’s Morning Musicals we insisted he make it for us again. Bert is happy to share the recipe for this delightful apple tart all the way from the Netherlands!
You will need a spring form cake tin, greased with butter, then dusted with flour.
Heat oven to 175 degrees.

300 g flour
¼ tsp salt
½ tsp baking powder
750 g apples
1 tsp cinnamon
1 egg

185 g hard butter, diced
150 g caster sugar
1 tsp grated lemon zest
3 or 4 tbsp sugar
100 g raisins, washed

Bert doesn’t mix the apples, sugar and raisins first.
Bert also uses a glaze made from heating apricot jam.
Bert finds that some dried bread crumbs on the base of the cake tin prevent the base of the cake from becoming too moist.