Desserts

Recipe

1. Cut the cold butter into pieces. In a mixing bowl, add the flour and gradually work in the butter by kneading the dough. Add the full fat soft cheese and mix until you get a thick dough in which pieces of butter should still be visible. Shape the dough into a ball, wrap it in cling film, and chill in the fridge for 1 hour.
2. Peel the apples, core them and cut them into small pieces or slices. Sprinkle them with lemon juice to prevent them from oxidizing.
3. Divide the dough in half. Using a rolling pin, roll out each half on a well-floured surface and form two large circles of pastry. Line a greased tart tin with one pastry circle, spread the apple pieces on the surface, add the raisins, sprinkle with cinnamon and brown sugar. Cover with the second pastry circle to form a “lid” and press the edges all around to seal the two circles together. Seal the  edges by brushing them with a little beaten egg yok, then brush the remaining egg yolk over the pastry “lid”. Make a few decorative slits in the pastry (to allow steam to escape during cooking) and bake for 30 to 40 minutes at 180°C. It is best served warm.