For the pastry (paste):
225 g/8 oz/2 cups plain (all-purpose) flour
100 g/4 oz hard block margarine, diced
25 g/1 oz/2 tbsp caster (superfine) sugar
1 egg, beaten
Cold water, to mix For the filling:
3 large cooking (tart) apples, finely chopped
100 g/4 oz sultanas (golden raisins)
175 g/6 oz/3 cups fresh breadcrumbs
1.5 ml mixed (apple-pie) spice
1.5 ml ground cinnamon
90 ml/6 tbsp golden (light corn) syrup
Finely grated rind and juice of 1 lime
To make the pastry, put the flour in a
bowl. Add the margarine and rub in with the fingertips until the
mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg and
enough water to form a soft but not sticky dough. Knead gently on a
lightly floured surface, then wrap in clingfilm (plastic wrap) and
chill for 30 minutes.
Roll out and use to line a 20 cm/ 8 in square shallow baking tin
(pan). Turn the edges and reserve the trimmings.
To make the filling, mix together all the ingredients and spoon into
the pastry case (pie shell). Roll out the pastry trimmings and cut
into thin strips. Use to make a lattice pattern on top of the tart.
Brush with a little water, then bake in a preheated oven at
190°C/375°F/gas mark 5 for about 30 minutes or until cooked through
and golden brown. Server warm or cold.