Ingredients

Serves 4-6

Dough
125g butter
125g sugar
1 egg
185g plain flour
1tsp baking powder
Pinch salt

Filling
4 apples
200g raspberries
2 tbsp sugar
Zest of 1 lemon

Method

Mix the flour, baking powder, salt and butter together until they resemble a fine breadcrumb, add the sugar and egg. Gather together to form a soft dough. Wrap in cling film and refrigerate for ½ hour.

Peel and slice the apples, sprinkle with sugar and add a dash of water. Cook until slightly tender and add the raspberries. Cook for 3-4 minutes and reserve aside to cool.

Grease a spring-form baking tin. Roll out two thirds of the pastry into a thick round, no need to be too precise. Spoon in the fruit. Roll out the remaining pastry and place as a lid on the tart. Brush with water and sprinkle with castor sugar.

Bake for 20 - 30 minutes at 170°C or until golden. Serve with lashings of clotted cream.

Note:
You can also use this recipe to make individual shortcakes. Just reduce the baking time to 15 - 20 minutes.