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For Tart Shell:
Flour - 150 gm
Chilled butter - 75 gm
Sugar - 25 gm
Ice cold water to mix

For filling:
Apple - 1 kg
Sugar - 200 gm
Cinnamon powder - 1/2 tsp
Raisins - 1/2 cup
Butter - 2 tbsp


  • Place the flour on a work platform.
  • Cut the chilled butter into very small pieces and gradually mix with flour with your fingertips till the mixture resembles bread crumbs.
  • Add sugar and sprinkle ice cold water as required to make smooth dough. Do not over knead. (The chilled butter and ice clod water make the base flaky and crispy)
  • Chill for 10 minutes.
  • Roll out the dough onto a pie dish and blind-bake (blind baking is a procedure for preparing a pre-baked pie or tart shell) in a preheated oven at 180C for 15 minutes; retain some dough for further use. Take out and cool.
  • Peel and de-seed the apples, and cut them into small cubes.
  • Heat butter in a pan, add apples, sugar, cinnamon powder and raisins.
  • Cook in low till apples are soft.
  • Place the apple mixture onto the blind baked tart shell.
  • Make thin strips with remaining dough and arrange on top of the apple mixture. Bake it for 20 minutes at 180C.
  • Serve warm with fresh cream or vanilla ice cream.
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