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Apple tart with rum and raisin ice cream
Fruit and vegetables
620g/1lb 6oz (approx. 5) Braeburn
apples
(or a firm red eating
apple
that bakes well without going mushy)
Tins, packets and jars
200g/7oz
plain flour
, plus extra for dusting
2 tbsp crab apple jelly,
apricot jam
or apple jelly, to glaze
Cooking ingredients
120g/4¼oz
caster sugar
20g/¾oz
honey
large pinch
sea salt
flakes
30g/1oz rum-soaked
raisins
40g/1½oz
ground almonds
1 tbsp
caster sugar
10g/⅓oz
demerara sugar
large pinch of fine
salt
75g/2⅔oz
caster sugar
icing sugar
for dusting (optional)
Dairy, eggs and chilled
300ml/½ pint
double cream
400ml/14fl oz whole
milk
80g/2¾oz
egg yolk
190g/6¾oz cold unsalted
butter
, cubed, plus extra (softened) for greasing
80g/2¾oz
cream cheese
Other
1 egg, beaten, for the
egg wash
20ml/⅓fl oz
rum
Back to recipe
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