Ingredients
- 8 inch spring-form tin
- 2 x 385g pie apple tins
- 125g butter
- 1 egg
- 2 cups flour
- Pinch of salt
- ½ cup sugar
- 2 tablespoons baking powder
- ¼ cup sugar
- ¼ cup sultanas
- ¾ cup Marie Biscuits crushed
- Caster sugar (fine sugar) for sprinkling
Directions
- Pre-heat oven to 250°F
- Cream butter and sugar well. Add egg and beat. Add baking powder, flour and salt.
- Press half the dough into a spring-form base and halfway up the side. Line the dough with wax paper and fill with rice.
- Bake blind for 12 to 15 minutes. Remove the rice and paper.
- Sprinkle base of tart with ½ the crushed Marie Biscuits to absorb the moisture from the apples.
- Warm apples, sugar and sultanas and place on base. Sprinkle with remaining biscuits.
- Grate remaining dough over the top. Sprinkle with castor sugar.
- Bake at 375°F for 10 minutes.
- Turn down to 350°F and bake for a further 45 minutes until lightly browned
- Serve with cream
