RECIPE: Canterbury Tart from Frasers, Egerton

RECIPE: Canterbury Tart (this recipe serves 10)

Ingredients:

For the pastry:

100g/4oz cubed butter

200g/8oz plain flour

25g/1oz icing sugar, sieved

1 egg, beaten

For the filling:

4 free-range eggs - we have our own chickens

200g/8oz caster sugar

2 lemons, rind and juice

100g/4oz melted butter

350g/12oz Bramley

2 British apples, peeled and sliced thinly

25g/1oz demerara sugar

Method:

1. Rub the butter through the flour and icing sugar until you reach a fine breadcrumb consistency.

2. Stir in the beaten egg and carefully bring together to form a dough. Be careful not to overwork the dough. You can use a food processor, but I personally prefer to do this by hand.

3. Flour your work surface and roll dough out to fit into a 28cm/ 11 inch, 3.5cm/1.5-inch-deep tin. Form a lip around the edge- this can be trimmed off after cooking. Chill for 30-40 minutes.

4. Preheat your oven to 200 degrees C/ Gas mark 6.

5. Beat the caster sugar, eggs, flour and grated rind of the lemons then stir in the melted butter until you have a smooth consistency.

6. Finely grate the Bramleys into the lemony mix.

7. Remove the tart from the fridge and pour the lemon and apple mixture into the tart base. Make sure the top is level then carefully place the sliced apple over the top, slightly overlapping to form a concentric ring starting at the centre of the tart. Sprinkle over the demerara sugar.

8. Place the tart on a baking tray and cook for 40-80 minutes until the centre feels firm to the touch and the apples are golden.

Things to look forward to at Frasers this autumn

• Sharing steak night - Saturday 26th September
• Pie and a pint - Thursday 1st October - £25.00pp
• Silk painting workshop - Saturday 14th November - £75.00pp
• Long table dining - Friday 9th October - £85.00pp
• Clairvoyant evening - Friday 30th October - £25.00pp
• Wine and cheese evening - Friday 6th to Sunday 8th November - £30.00pp
• Pudding night - Thursday 12th November - £39.95pp
• Frasers Farm to Table Feasting Over Fire Experience - Friday 13th November - £120.00pp
• Fused glass workshop - Saturday 14th November - £75.00pp
• Grease lighting evening - Saturday 14th November - £45.00pp
• A night of ABBA magic - Saturday 28th November - £45.00pp
• Christmas wreath making masterclass - Wednesday 2nd to Friday 4th December - £110.00pp
• Christmas candle and reed diffuser making masterclass - Saturday 12th December - £80.00pp
• Christmas Day at the Farm - Friday 25th December - £140.00pp
• Frasers New Year’s Eve Party - Thursday 31st December - £85.00pp