Swiss Apple Tart

• 8 oz. plain flour
• 5 oz. margarine
• 2 oz. hazel nuts
• 1 lb. cooking apples
• 5 oz. sour cream
• 5 oz. sugar
• 1 Tbsp. cornflower
• 2 fluid oz. milk
• 2 eggs

1. Preheat oven to 375u0b0.
2. Rub margarine in flour.
3. Add enough water to form a firm dough.
4. Roll out and line 10-inch tin. Toast nuts under grill; chop and sprinkle over pastry case.
5. Peel, core and slice apples.
6. Arrange overlapping in 2 concentric circles over nuts.
7. Sprinkle 2 tablespoons of measured sugar. Cook in center of oven for 15 minutes.
8. Blend cornflower with milk in a basin.
9. Add rest of sugar and eggs.
10. Whisk together; add sour cream.
11. Whisk again and pour over apples.
12. Return tart to oven for approximately 20 minutes, until mixture has set.

flour, margarine, nuts, cooking apples, sour cream, sugar, cornflower, fluid, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475179 (may not work)