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.
- 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!)