Canterbury Tart

I can find no explanation for why this is called a  “Canterbury” tart.  I came upon it some time ago when desperately seeking a dessert that was lemony.  The name didn’t give me much of a clue but I can say that it was given the “thumbs up” by my two nieces who always request a lemon dessert when they come for dinner.

Ingredients: (serves 10)

For the pastry:
4oz (100g) butter, cubed	1oz (25g)  icing sugar, sifted
8oz (200g) plain flour	1 egg, beaten
For the filling:
4 eggs	8oz (200g) caster sugar
2 large Bramley apples	2 dessert apples
2 lemons, rind and juice only, grated	1oz (5g) Demerara sugar
4oz (100g) butter, melted

Method:

1. Sift together the flour and the icing sugar and rub the butter in until it resembles fine breadcrumbs.
2. Stir in the beaten egg and bring together to form a dough.
3. Wrap in cling film and chill for about 30 minutes.
4. Roll the dough out on a floured surface and line a round 10inch (26cm) x 1½inch (3.5cm deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling.
5. Preheat the oven to 200C/400F/Gas 6.
6. Beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl.
7. Stir in the warm melted butter.
8. Peel and coarsely grate the Bramley apples directly into the mixture and mix well.
9. Remove the tart from the fridge and spread the runny lemon mixture over the base.
10. Level the surface with the back of a spoon and arrange.
11. Peel the dessert apple and slice thinly.
12. Arrange over the top of the flan mixture overlapping the slices to cover the mixture.
13. Sprinkle over the Demerara sugar.
14. Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown.

Allow to cool for a while before serving or serve cold.  Serve with cream, ice cream or on its own.