For the pastry: 250g flour 60g caster sugar 160g cold butter pinch of salt 1 egg drop or two of vanilla essence
For the filling:
2-3 Apples bramleys or cox’s are good but any good quality apple is OK 150g Mixed dried fruit, pre soaked in a little warm water and an optional dash of brandy for at least 30 minutes 50g Fresh or frozen Cranberries 30g Butter melted 50g caster sugar ½ tsp Cinnamon Juice and grated zest of 1 lemon
Preheat the oven to 180 C
If you have a food mixer, blend the butter with the flour and sugar, then add the other ingredients and blend until you have a slightly sticky pastry dough. Wrap in film and chill for 30 minutes.
If you are making the pastry by hand, first rub the butter into the flour with your fingertips until it resembles fine breadcrumbs, then add the sugar and the other ingredients and mix together and keep any trimmings and line a greased tart tin. Prick the pastry with a fork and chill.
Drain the dried fruit, add the cranberries, 50g caster sugar, cinnamon and lemon juice and grated zest. Place the fruit mixture inside the pastry case and lightly press down with the back of a wooden spoon.
Peel and core the apples and cut into thin slices. Arrange the apple slices on top of eachother on top of the other fruit, brush with melted butter and sprinkle with caster sugar.
With the trimmings of the pastry, roll it out again and cut lattice strips with a knife and arrange on the tart, sealing to the edge with a little milk brushed onto the tips.
Brush the pastry with milk and bake in the oven for 35-40 minutes or until the fruit is bubbling a little and the pastry is light golden brown.