Raisin & apple tart with Crottin melts

An open apple tart with a modern twist with added raisins and small goat's cheese

• Cooking: 60 mins
• Serves: 6

What you need:

• 1 x 375g pack shortcrust pastry, thawed if frozen, or a sheet of ready rolled pastry
• 3 Granny smith apples
• 50g light soft brown sugar
• 50g raisins
• large knob butter, about 25g, melted
• 2 x 60g French Goat's cheese Crottins

What you do:

1. Roll out the pastry to a large round about 30cm diameter. Using a rolling pin lift onto a baking sheet lined with non-stick baking parchment. It doesn't have to be a neat round. If using ready rolled pastry simply unroll onto the lined baking sheet.
2. Quarter the apples then cut out the core and slice each quarter thinly. Mix the apple slices in a bowl with the sugar and raisins then pile into the centre of the pastry to within about 5cm of the edge.
3. Loosely mould the pastry rim over the apples. Melt the butter and brush on top. Allow to rest for 20 minutes whilst you preheat the oven to 190°C, Gas 5, 375°F.
4. Bake for 20 minutes until the edges become golden brown. Meanwhile, slice each Crottin into 4 or 5 rounds. Place these on top of the apples and return to the oven for another 5-10 minutes until melted. Remove and cool 10 minutes before cutting into wedges.

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