Oma's apple and rhubarb tart

Cook time: 40 minutes 

Prep time: 25 minutes 

Serves: 6

300gm self raising flour, sifted  

100gm brown sugar  

1 tsp vanilla paste  

Pinch salt  

150gm butter  

1 egg, beaten  

Plain flour for rolling  

Filling  

1 cup raisins  

3 tbsp brandy  

4 tbsp warm water  

3 apples  

2 stalks rhubarb, peeled and diced 

 juice of ½ lemon  

3 tbsp brown sugar  

½ tsp cinnamon  

1 tbsp icing sugar

Pre-heat a oven to 180 degrees. Combine flour, sugar, vanilla and salt. Cut butter into small cubes and add to flour mix. Rub together until the mix starts to fine breadcrumbs. Add beaten egg and continue to mix. Once dough is formed, remove from bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 10 minutes. Take 2/3 of the pastry, wrap and return rest to fridge. Using plenty of flour, roll out to 1cm thickness on a clean work surface. Lay the pastry over your floured rolling pin, and then gently lay it in a greased 20cm tart tin. Press gently into the tin and use any leftovers to patch rips or holes. Return to the fridge while you prepare the filling.  

Soak raisins in brandy and warm water for 10 minutes. Peel apples, then cut into thick slices around the core. Place in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat, add in the rhubarb. Retrieve tart base from fridge and arrange apple mix inside. Roll out reserved pastry to at least same diameter as the tart and cut into 2-3 cm strips. Using a long palette knife, lift strips off work surface and lay over apple filling in a lattice pattern. Brush the pastry lattice with water and dust with icing sugar. Bake for 40 minutes, remove from oven and allow to cool slightly. 

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