Apple & Sultana Tart – 2

• In England this would be described as a pie.
• There is no Polish word for pie.
• This is a tart – tarta  with a lid.
• It could be a placek if made in a rectangular tin.
• This is made in a fluted tart tin using shortcrust pastry.
• The filling was the Apple & Sultana mix that was in a previous post.
• It was described as ‘gorgeous’ by one of my testers.

INGREDIENTS

• Shortcrust pastry
• Apple & Sultana filling
• Egg white & sugar for the top of the pie.

METHOD

• Butter the base and sides of a loose bottom tart tin.
• Pre-heat the oven to GM6 – 200°C.
• Line the base and sides of the tart tin.
• Fill the tart with the Apple & Sultana filling.
• Place a circle of pastry on top and seal the top with the sides.
• Cut several slashes in the top of the pastry.
• Brush the top with beaten egg white.
• Sprinkle the top with granulated sugar.
• Bake for 30 -40  minutes until the top is golden brown.