Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients for the pastry
140 g plain white flour, plus extra for dusting
Pinch of salt
35 g chilled butter, cut into pieces
35 g chilled white vegetable fat, cut into pieces
2 tsp caster sugar
1-2 tsp chilled water
Ingredients for the filling
60 g butter
60 g caster sugar
1 large egg
60 g ground almonds
¼ tsp almond extract
1 tsp finely grated lemon zest
1 large Cox apple, peeled, cored and thinly sliced
1 tbsp lemon juice and 1 tbsp caster sugar
Put the flour and salt into a large mixing bowl. Rub in the butter and white vegetable fat with your fingertips until the mixture looks like breadcrumbs.
Stir in the castor sugar, then add just enough chilled water to make a soft (not sticky) dough.
Bring the mixture together with your hands and knead lightly for a few seconds until smooth.
Roll out the dough on a lightly floured surface and use the dough to ine an 18 cm (7 inch) tart tin, trimming the edges and pricking the base with a fork.
Cover the pastry with foil, pressing it over the base and making sure that the rim is covered.
Put the tart tin in the Remoska, put the lid on, switch on and bake for 25 minutes.
Meanwhile, make the filling by beating together the butter and sugar until creamy. Beat in the egg, then add the ground almonds, almond extract and lemon zest.
Remove the Remoska lid and carefully put to one side.
Carefully take the hot tart tin out of the Remoska and remove the foil.
Put most of the apple slices to cover the base, then add the almond filling and spread it out.
Scatter the blueberries and remaining apple slices over the top, then sprinkle with the lemon juice and sugar.
Place the tart tin inside the Remoska, put the lid back on and cook for further 20 minutes. Cover the tart with foil if it begins to look too brown.
Switch off the Remoska, remove the foil, then leave the tart to cool in the Remoska – this helps to crisp the pastry base.
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