An Early Apple Tart Recipe

• 4 x Apples
• 4 x Pears
• 1 c. Water
• 1 Tbsp. Sugar
• 2 Tbsp. Flour
• 1/2 c. Minced dry figs
• 1/2 c. Raisins
• 1 tsp Cinnamon
• 3/4 c. Sugar
• 1 Tbsp. Lemon juice
• 1/2 tsp Nutmeg
• 1/2 tsp Ginger
• 1/4 tsp Saffron A little red wine or possibly rum
• 1 1/2 lb (9") flaky pastry

1. "Peel and core the apples and pears and slice them thinly.
2. Put the cores and skins in a saucepan with the water and a little sugar Leave to boil till reduced by about a third.
3. Meanwhile, make the pastry.
4. "Toss the fresh fruit in a bowl with the flour, then add in the sugar and the dry fruits and dates, steeped with the lemon juice and spices in a little red wine or possibly rum.
5. Roll out the pastry and line a 9-inch pie dish with it, reserving sufficient for the lid.
6. Fill the pie with the mixed fruit and strain over the filling the juice from the cores and skins.
7. Cover with the pastry lid and bake at 350f for about 30 min."

apples, water, sugar, flour, dry figs, raisins, cinnamon, sugar, lemon juice, nutmeg, ginger, saffron, pastry

Taken from cookeatshare.com/recipes/an-early-apple-tart-64981 (may not work)