Fruity Flapjack Lattice Tart
300g plain flour
175g cold butter
Ice cold water to mix
knob of butter
350g cooking apples
175g dried apricots
25g light muscovado sugar
zest and juice of 1 orange
400g golden syrup
juice and zest of 1 orange
400g golden syrup
To make the pastry cut the cold butter into cubes and rub into the flour until it resembles breadcrumbs. Then use a little ice cold water to mix until it is a soft but pliable consistency. Wrap in clingfilm and put into the fridge for about half an hour.
Set the oven to 200c to heat up and grease a 9″ loose bottomed flan tin.
To prepare the fruit puree peel and chop the apple and place in a pan with the knob of butter and light muscovado sugar. Brown the apple a little and melt the sugar then add the orange zest, juice and apricots and cook gently until soft. Cool a little and the blend. Set aside to cool completely.
To prepare the topping gently heat the golden syrup, orange juice and zest in a pan. Then remove from the heat and add the oats, stirring to mix well. Set aside.
Take the pastry from the fridge but leave a third to one side for the lattice top. Roll out the other two thirds and line the bottom and sides of your flan tin. Return to the fridge if the toppings are not cool yet or they will melt the pastry. Then firstly add a layer of fruit puree to your pastry base and top with the syrup/oats topping.
Finally roll out the last third of pastry and cut 10 strips, long enough to cover the top of the tart. Weave the pieces onto the top of the cake to make a lattice pattern. This can be done directly on the cake as long as the pastry is very cold and firm and the topping has cooled. Brush with a little milk and bake for 10 minutes at 200c then reduce the oven temperature to 180c for about 25 – 30 minutes.
Serve warm with cream, creme fraiche or yoghurt or enjoy cold to accompany an afternoon cup of tea!