Taffety Tarts
Ingredients
- 8 oz shortcrust pastry
- 3 lb apples
- sugar to taste
- 6 oz marmalade
- 2 oz candied peel finely chopped
Instructions
- Roll out the pastry and line a flan tin.
- Bake blind for 15 minutes at 200°C, 400°F, mark 6.
- Peel and core the apples and put them to cook in a little water and as much sugar as you need to sweeten the type of apple you are using.
- Stew the apples until soft.
- Drain well and either mash to a pulp or sieve them.
- Spread a layer of marmalade over the bottom of the flan pastry.
- Mix the candied peel in with the apples.
- If the apples need further sweetening, add more sugar.
- Spread the apple mixture over the marmalade in the tart.
- If you wish to put lattice strips over the top, use up any left-over pastry.
- Bake for 20 - 25 minutes at 190°C (375°F) mark 5. Serve hot or cold.
Calories: 2041 kcal
Carbohydrates: 471 g
Protein: 20 g
Fat: 16g
Saturated Fat: 4 g
Sodium: 1219 mg
Potassium: 1787 mg
Fiber: 40 g
Sugar: 270 g
Vitamin A: 746 IU
Vitamin C: 78 mg
Calcium: 151 mg
Iron: 10 mg