Filling
1 tin pie apple (unsweetened solid solid pack) (740g/785g)
Pinch of ground cloves
2 tablespoons of sugar (2x12.5ml)
1 teaspoons cinnamon (1×5ml)
Pinch of salt
1teaspoons of lemon juice (1×5ml)
Tablespoons of flour (2 × 12.5ml)
Pastry
62 1/2g hard margarine
Pinch of salt
Water for mixing +- 4 tablespoons (4×12.5ml)
1 cup flour (1×250ml)
2 teaspoons baking powder (2×5ml)
Glazing
3 tablespoons of smooth apricot jam (3×12.5ml)
1 teaspoons of white icing sugar (1×5ml)
Mix well together forming a smooth paste.
1. Pie dish 23cm in diameter by 4cm deep straight sided.
Filling
1. Place all ingredients into a bowl, and mix gently together. Avoid breaking apples. Please one side.
Pastry
1. Place the margarine, salt, flour and baking powder into a bowl.
2. Roll out fairly thin.
3. Grease dish. Line the bottom with wax wrap. Grease the wax wrap.
4. Line the dish with pastry. Brush lightly with beaten egg.
5. Place the filling into the pastry case. Roll out the remaining pastry. Brush lightly with beaten egg.
6.Cut strips. Place strips criss cross on top of tart brushed side down. Space evenly. Seal and trim edges.
7. Place the tart in microwave oven cook for +- 15 minutes on full power.
8. After cooking, remove tart from oven, loosen with spatula. Place a piece of wax wrap on top of the tart, now place a cooling rack on top of the wax wrap. Turn tart upside down. Carefully remove the wax wrap from the bottom of the tart.
9. Place a plate on the bottom of the tart. Turn the tart right side up remove the wax wrap carefully trom the top of the tart.
10. Brown under a hot grill (optional). Brush top of the tart lightly with beaten egg before Browning.
11. Allow to cool.
12. Spread prepared glazing on top of tart.
13. Sprinkle lightly with white icing sugar.
14. Serve.
