Hot Apple Tart with Irish Whiskey Cream

Ingredients: Serves 1-2
3-4 medium cooking apples
Pastry:
Brown sugar
225g/9 oz plain flour
50g/ 2oz Caster Sugar
Pinch salt
115g/5 oz butter/margarine
Water

Whiskey Cream:
250ml/ ½ pint cream
Dash Irish whiskey
100g/4oz caster sugar

Method:
Sieve flour and salt into a bowl. Rub in butter until it resembles fine breadcrumbs. Add sufficient water to make a soft dough, and chill for 30 min. Roll half the pastry flat to a thickness of 3mm. Using the upturned crisping dish as a guide cut a circle to fit. Repeat for the other half. Preheat the pan and line with pastry. Cook for 4 min on HIGH. Peel and slice the apples thinly, and layer evenly in the pastry case, sprinkling caster sugar over each layer. Cover with the remaining pastry. Brush lightly with beaten egg, and sprinkle with brown sugar.

Cook on HIGH for 15 min. Allow to stand for 5 min. Whip the cream, then whisk in the caster sugar and whiskey. Serve the tart hot with a dollop of the whiskey cream.

TIP: If pastry seems a little pale, try adding 1-2 drops of yellow food colouring to the pastry mix.