Apple tart
I tend to grease and flour either the plate, pan or tin for ease of cutting and also ease of washing-up at the end
SERVES
8
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the pastry:
Pinch fine sea salt
225g plain flour, sieved
140g cold butter, cubed
60g golden caster sugar
1 egg, lightly beaten
For the filling:
900g cooking apples, peeled, cored and sliced
1 tbsp light brown sugar
½ tsp ground cinnamon
4 cloves
For the glaze:
1 egg, beaten
½ tbsp milk
Method
To make the pastry add the salt to the sieved flour and stir together in a bowl. Add the cubes of butter and rub them into the flour until it looks like rough breadcrumbs.
Stir the sugar into the egg to dissolve it slightly and add this to the flour mixture. Bring it together with your hands until it forms a smooth dough.
Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours.
Heat your oven to 180˚C/gas mark 4.
Grease and flour a loose base tart tin or a deep pie plate. I use one that is 8 inches. Set the prepared tart tin aside in a cool or cold place while you roll your pastry.
Roll the pastry into two discs a few cm larger than your tart tin.
Gently nudge one of the discs into your prepared tin. Do not stretch the pastry.
Place the apple slices onto the pastry and sprinkle with the sugar, cinnamon and cloves.
Lay the second disc of pastry on top, wetting the edges of both discs with milk before you do.
Use a butter knife to seal the edges of the pastry by crimping all around the edge with the knife and your fingers. Use any excess pastry for decorating if you wish.
Make a hole in the centre of the tart to let the hot air out while it bakes and brush your tart with the egg wash.
Bake for 25 to 30 minutes until the pastry is golden on top and the apples are soft and bubbling inside.
