Toffee Apple Tart

An old favourite from way back.
Tart case:
8 oz 225 g wholemeal flour
1/2 tsp salt
4 oz 100 g whipped white vegan cooking fat
2 Tblsp water
2 cooking apples, sliced in circles and pips removed
2 oranges
1 oz 25 g cornflour
2 oz 50 g brown sugar 2 oz 50 vegan margarine
1 oz 25 g caster sugar
Sieve the flour and salt into a bowl and add the fat and water. Mix until a ball of soft dough is formed. Knead lightly and roll out to fit the tart dish. Press into the dish and crimp the edges for decoration.
Grate the zest from the orange and squeeze the orange. Make the juice from the orange up to 1/2 pt 300 ml with water and bring to the boil. Blend the cornflour with 2 Tblsp of liquid and add to the boiling orange juice stirring continuously. Stir in the sugar, orange zest and margarine. Bring back to the boil and then allow to cool. It should begin to thicken.
Place the apple circles in the tart and pour over the orange mixture.
Brush a little of the orange mixture over the crimped edges of the tart to add colour when cooked. Sprinkle caster sugar over the apple circles.
Bake in the oven 400 F, 200 C, or Gas Mark 6 for 30 minutes.
Serves 4 people.
Serve dusted with icing sugar.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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