Yield: 1 Serving
| Measure | Ingredient |
|---|---|
| 4 ounces | Flour |
| 2 ounces | Fat (loz lard & 1oz marg) |
| 1 pinch | Salt |
| 4 tablespoons | Water to mix (more may be required) |
| 1 large | Cooking apple |
| 1 \N | Lemon |
| 1 \N | Egg |
| 3 ounces | Sugar |
FOR SHORTCRUST PASTRY
FOR FILLING
1. Make pastry and line a 7" flan ring 2. Peel and grate the apple, add the sugar and then the grated rind and juice of lemon 3. Beat the egg, add to the apple mixture, mix well. 4. Put filling into the tart case and bake at Reg 4, 350~F (170~C) for 25 - 40 minutes.
( With thanks - this is a recipe that Mrs Jowett handed out at the Adult Ed. Cookery Class at Dartford Kent in 1972 - often used over the years. Hope you enjoy it too!)