1

Preheat oven to 200°C or 180°C fan-forced. Process sugar, baking powder, buttery spread and 1½ cups (225g) flour in a food processor until combined. Add eggs and process until mixture forms a ball. Reserve one-quarter of dough.

2

Roll remaining dough between 2 sheets of baking paper to make a 30cm circle (sprinkle dough with a little remaining flour to stop it from sticking). Place pastry (still on bottom layer of baking paper) on a baking tray.

3

Spread pastry with raspberry spread, leaving a 2cm border. Arrange apple over spread.

4

Using remaining flour, roll reserved dough into a ball. Cut ball into 8 equal portions. Roll portions into long strips and place over tart in a criss-cross pattern. Fold edge of pastry base over to create a rim. Top with raspberries. Bake for 25 minutes or until pastry is golden. Set aside to cool to room temperature. Serve.