For the crust, sift the flour and
salt, add the butter and fat and rub in well. Stir in enough water to
bind the dough. Form into two equal balls, wrap and chill for at least
Put the orange rind and juice into a
bowl. Peel and core the apples and grate into the bowl. Stir in the
cranberries, raisings, walnuts, all except 1 tablespoon of the caster
sugar, the brown sugar and flour.
Place a baking sheet in the oven and
preheat to 200oC/400oF/Gas 6.
Roll out one ball of dough about 3 mm
/ 1/8 in thick. Transfer to a 23 cm/9 inch pie plate and trim. Spoon the
cranberry and apple mixture into the shell.
Roll out the remaining dough to a
circle about 28 cm/11 inch in diameter. With a serrated pastry wheel,
cut the dough into 10 strips, 2 cm wide. Place five strips horizontally
across the top of the tart at 2.5cm intervals. Weave in five vertical
strips and trim. Sprinkle the top with sugar.
Bake for 20 minutes. Reduce heat to
180oC/350oF/Gas 4 and bake until the crust is
golden and filling is bubbling, about 15 minutes more.