Lattice Apple Tart

Swiss Cooking, p. 109

Short pastry

4 medium cooking apples

2 tablespoons honey

1 tablespoon lemon juice

½ oz butter

Egg for glazing

Roll out pastry and line a 9-inch pie plate. Flute the edges. Peel, core and slice the apples and put into saucepan with lemon juice and butter. 

The thinner you slice them the faster they cook!

Cover and simmer until tender. Beat well with a wooden spoon, then add honey which has been melted over hot water. Cool slightly, then pour into pastry-lined plate. Roll out pastry trimmings and cut into strips, placing four each way over the filling to form a lattice, securing to sides of tart. 

I accomplished what the recipe wanted me to by using two refrigerated pie crusts. Just slice one of them into strips and hey presto!

See? Easy as... a tart.

Brush edges and lattice over with a little egg to glaze. Bake in a moderately hot oven (375 degrees F or No 6) for 25-30 minutes.

And it looks so pretty when it's done! (Especially if you're better than me at fluting the edges!)

My Rating: 4/5 "There's an elegant simplicity to this. Lemony buttery apples plus pie crust - that's hard to say no to. And there's just enough honey to keep things happy and sweet."