Ingredients & Quantities

Pastry:

• 280g of Plain Flour
• 60g of Margarine
• 60g of Lard
• 45ml of Water

Filling:

• 140g of Currants
• 230g of Cooking Apples
• 60g of Melted Margarine

Method

1. Make the filling by peeling, coring and grating the apples and mixing these in with the washed currants and melted margarine.
2. Make the short crust pastry and use 2/3 to line the flan tins.
3. Divide the filling between the tins.
4. Cover with pastry, crimp the edges, and score lightly in a diamond pattern.
5. Brush with water and sprinkle with sugar.
6. Bake in a hot oven at 400F/200C for approx. 45 minutes. Reduce the heat if necessary.
7. Cut the tins of tart in to slices.