New Zealand Tart

1 x packet Flaky Puff Pastry
Warmed Apricot Jam
1 x 23 - 25cm tart or pie dish

120g Butter
100g Sugar
3 x Eggs
2 or 3 Lemons, grated rind and juice
3 x Cooking Apples - peeled and grated

Roll out the pastry and line a tin, leaving enough to make a neat turned and decorated edge. Brush the pastry base with warmed apricot jam.

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Then add the rind and juice of the lemons, and the grated apples. The mixture will separate and there will be a lot of juice. Spoon the solids into the prepared pastry shell and pour the juice on top. Bake in a moderate oven (180-200 deg C) for approx 30 minutes until the filling is set. There will be attractive browned tips of grated apple on the surface.

Remove from the oven and let cool before serving, by itself or with cream, ice-cream or yoghurt.

Lesley says: This pudding was one of my mother’s standbys, it probably came from her mother and I’ve not met it anywhere else in my life. The flavour is quite sophisticated and can be made less sharp by reducing the lemon juice and rind. Granny Smiths apples are a good cooking apple for this recipe, but different varieties of apple will subtly change the final taste of this tart.

Recipe provided by Lesley Cox


Updated: Jan 2010