Granny’S Apple Tart

• 2 1/2 cups self-rising flour, sifted
• 2/3 cup firmly packed brown sugar
• 1 tsp vanilla paste
• 12 tbsp (1 1/2 sticks) butter, cubed
• 1 None egg, beaten
• None None FOR THE FILLING
• 2/3 cup raisins
• 3 tbsp brandy
• 3 None apples
• 1/2 None lemon, juiced
• 3 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp powdered sugar
• None None Whipped cream, to serve

1. Combine flour, sugar, vanilla and pinch salt in a large bowl. Add butter. Using the dough hook attachment, mix together on a low speed. Add beaten egg while mixing.
2. Turn out dough onto floured surface. Knead by hand to form a ball. Wrap in plastic wrap and refrigerate for 20 mins. Grease an 8-inch tart pan with removable bottom.
3. Remove one-third of pastry, wrap and return to refrigerator. Roll out remaining pastry to 1/4-inch thickness on floured surface. Drape pastry over floured rolling pin; gently fit into bottom and side of prepared pan. Refrigerate.
4. Meanwhile, for the filling, soak raisins in brandy and 1/4 cup warm water for 20 mins. Peel apples, core and slice. Place in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins; add to apples and toss to coat.
5. Remove tart crust from refrigerator and fill with apple-raisin mixture. Roll out reserved pastry to same diameter as the tart. Cut into 1/2-inch wide strips and place over filling in a lattice pattern. Brush lattice with water and dust with powdered sugar.
6. Bake tart for 40 mins. Cool in pan on a wire rack. Serve with whipped cream.

flour, brown sugar, vanilla paste, butter, egg, filling, raisins, brandy, apples, lemon, brown sugar, ground cinnamon, powdered sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/35282 (may not work)