METHOD (Makes 1 tart – 8 to 12 portions)
Allow made up dough to rest for 5 minutes and then roll out to approximately 6mm (1/4″) thick and line a pre-greased 16-18cm (6 – 7 inch) pie tin.
Trim off excess dough and retain. Fill flan with pie filling of your choice.
Reroll the tripped off dough to form 6mm (¼ inch) thick and cut into thin strips. Use those strips to form a lattice over the pie filling.
Cover and rest for 10 minutes.
Bake in a preheated oven at 190°C, (375°F Gas Mark 5) for 25 – 25 minutes or until golden brown.
Sprinkle the top, straight from the oven with 25g caster sugar.
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BOB CLAY
Our most interesting recipe - everyone doubted the quality of the pastry from a bread mix - until they sampled it! A lovely light pastry over apple, raisin & cinnamon or what ever you prefer.