2 tart
Bramley cooking apples, about 450g total weight
200g
strawberries, halved
50g sugar
15ml
cornstarch
Method :
Preheat the
oven to 400F, Gas 6. Mix together the flour and oats in a large bowl and
rub in the margarine evenly. Stir in just enough cold water to bind the
mixture to a firm dough. Knead lightly until smooth. Roll out the pastry
and line a 23cm loose based flat tin. Trim the edges, prick the base and
line with greaseproof paper and baking beans. Roll out the pastry
trimmings and stamp out heart shapes using a cutter.
Bake the
pastry case for 10 minutes, remove the paper and beans, and bake for
10-15 minutes, or until golden brown. Bake the hearts until golden.
Peel, core, and slice the apples. Place in a pan with the strawberries,
sugar, and cornflour. Cover and cook gently, stirring, until the fruit
is just tender. Spoon into the pasty case and decorate with pastry
hearts.
It is best to
prepare apples just before you use them. If you do prepare them ahead,
place the cut pieces in a bowl of lemony cold water to prevent them
browning.
