French Apple Tart

For the pastry
150 grams (5 1/2 oz.) plain flour (maida)
a pinch salt
2 teaspoons powdered sugar
75 grams (2 3/4 oz.) butter
1 tablespoon powdered cashewnuts or almonds

For the apple tart
3 sliced apples
25 grams (1 oz.) butter
30 grams (1 oz.) granulated sugar
1 teaspoon lemon juice
4 teaspoon powdered sugar
a litlle milk for brushing

Servings: 4

Method:

For the pastry
1. Mix the flour, salt and sugar and sieve. Rub in a butter and enough water and make a soft dough.
2. Mix the powdered nuts thoroughly in the dough.
3. Roll out the dough to suit a 225 mm. (9") diameter tray. Prick with a fork all over. Bake.

How to proceed
1. Melt butter. Add 1 sliced apple. Cook till very tender.
2. Stir in 1/2 teaspoon lemon juice and 3 tsp. powdered sugar. Cook till sugar turns brown.
3. Spoon this puree into a baked and cooled tart shell and spread.
2. Spread the apple slices on the tray on the puree in concentric circles and sprinkle the lemon juice and powdered sugar.
3. Bake till apples are tender. Cool on a wire rack.