Servings5 tarts
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Apple filling
- 20 g cinnamon
- 30 g starch or custard powder
- 5 kg rose apples, peeled and diced
- 50 g sugar
- 600 g raisins
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For the pastry
- 1000 g baking margarine
- 2000 g flour
- 40 g baking powder
- 40 g salt
- 600 g light brown soft sugar
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Nut filling
- 1500 g mixed nut filling
- For the pastry 2 kg flour
- Apple filling 5 kg large Jonagold apples, peeled and diced
- Nut filling 1500 g mixed nut filling
40 g baking powder
40 g salt
600 g light brown soft sugar
1 kg baking margarine
Mix all the ingredients together to make a smooth pastry and leave to rest for a day in the fridge.
20 g cinnamon
30 g starch or custard powder
50 g sugar
600 g raisins
Mix together the cinnamon, sugar and starch. Combine the apples, raisins and sugar mixture.
Method
Roll the pastry out to a thickness of 6 mm. Line the tart tins with the pastry and place in the refrigerator.
Fill each chilled tart tin to the top with apple filling. Sprinkle on the nuts and bake at 180 degrees for 90 minutes.
