Tasman Tart Recipe
Here is the recipe for Tasman Tart (Apple and blackcurrant shortcake) by Steve Richards of The Jester House:
The pastry:
Cream together
200g butter
125g castor sugar
beat in 1 egg
Add 350g flour
1teaspoon baking powder
Mix until combined, knead lightly, wrap and refrigerate.
Pastry will keep for several days in the fridge.
The filling:
1 kg apples, peeled and sliced
Fry in 75g butter until starting to caramelise
add 250g castor sugar and continue cooking until sugar has completely dissolved.
250 g blackcurrants (frozen is fine but check for bits of stick and leaves)
To put together roll out 2/3 of the pastry on a piece of baking paper until
it is big enough to line the bottom and sides of a swiss roll tin. (20 x 30 cm)
Lay the paper and pastry into the tin and make the corners neat. Trim off
any extra from around the top.
Lay the blackcurrants in a layer over the bottom then spread with apple
mixture (optional sprinkle with cinnamon). Roll out the rest of the pastry
plus any scraps from the base to make the top. Lay the top on the apple mix
neatening the edges as you go.
Brush the top with milk and sprinkle with castor sugar. Bake at 175 deg C
for 30-35 minutes.
