German Apple Tart Recipe

For the pastry (paste):
100g/4 oz/1 cup self-raising (self-rising) flour
50 g/2 oz soft brown sugar

25 g/1 oz ground almonds

75 g/3 oz butter or margarine

5 ml/1 tsp lemon juice
1 egg yolk
For the filling:
450 g/1 lb cooking (tart) apples, peeled, cored and sliced
75g/3 oz soft brown sugar

Grated rind of 1 lemon
5 ml/1 tsp lemon juice
For the topping:
50 g/2 oz butter or margarine

50 g/2 oz plain (all-purpose) flour
5 ml/1 tsp ground cinnamon
150 g/5 oz soft brown sugar

Method:

To make the pastry, mix together the flour, sugar and almonds, then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the lemon juice and egg yolk and mix to a dough. Press into the base of a greased 20 cm/8 in cake tin (pan). Mix together the filling ingredients and spread over the base. To make the topping, rub the butter or margarine into the flour and cinnamon, then stir in the sugar and spread over the filling. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden.