Orange Cao, Apple and Raisin Tart

Orange Cao, Apple and Raisin Tart

This was another triumph from my eldest son Charlie.   This pudding was so good, it didn’t hang around long.

Serves: 6


  • A pack of puff pastry (life is too short to make it)
  • 50g Butter
  • 2 tablespoons Coconut sugar (or demerara)
  • 1 teaspoon Cinnamon
  • 3 Bramley apples (peeled, cored and cut into slim wedges
  • 75g Raisins
  • 2 tablespoons Orange Cao (or whichever flavour you favour)
  • Ice cream or cream to serve

Preheat the oven to 200C/gas mark 6.

Take the pastry out of the fridge half an hour before you need to roll it.

Place the butter and sugar in a heavy bottomed frying pan and heat until it has all melted.  Add the cinnamon and apple wedges and cook until the apples are a golden brown colour.  Add the raisins into the mix.

Roll the pastry to the thickness of a £1 coin and then turn the edges over a little to make a border. 

Put a couple of tablespoons of Cao into a bowl and add a splash of boiling water.  Mix together until it is a suitable consistency to spread and use a palette knife to spread it over the pastry.

Heap the apple mixture on to the pastry, covering the surface to the edges. 

Brush the edges of the pastry with a little melted butter and pop in the oven for around half an hour or until the edges are a lovely golden colour.

Serve warm with ice cream, we used Oppo Salted Caramel (the best ice cream to ever exist!)