By Denise Levin

Base

• 1 cup flour
• ¼ tsp salt
• ½ cup margarine
• 1 tbsp vinegar
• 2 tbsp sugar

Filling

• 1 cup sugar
• 2 tbsp flour
• ½ tsp cinnamon
• *1 tin apple pie filling, (or cherry pie filling)
• * 2-3 grated apples
• Juice of half a lemon

Mix all base ingredients until crumbly and pat into a flan pan with a removable base and up the sides.

Combine all the filling ingredients and pour on top of crumbly base.

Bake at 375° for 45 – 55 minutes. Allow to cool, then dust with icing sugar.

*for blueberry tart, use 1 tin of blueberry pie filling, and 2-3 cups of blueberries.

I made a double recipe of the dough, and used a narrow rectangle flan pan for the apple tart, and a 10 inch pie pan for the blueberry tart. I had too much filling for the apple tart, and too little for the blueberry tart, so I made the larger pan with half blueberry and half apple filling. It was a mistake that worked out beautifully!