Old-fashioned apple tart
With a flaky, buttery, golden crust and tender apples flavoured with orange zest, who could resist this afternoon delight?
SERVES
8
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
30
MINUTES
Ingredients
225g flour
1 pinch of salt
140g cold butter, cut into cubes
55g caster sugar
1 egg, lightly beaten
3 large cooking apples, peeled, cored and roughly sliced
½ tbsp golden brown sugar, to taste
zest of 2 oranges
Method
Mix the flour and salt together and rub in the cold butter until it looks like rough breadcrumbs, do not over mix.
Stir the sugar into the egg, mix it lightly until it begins to dissolve. Add this to the flour with a fork.
Bring everything together with your hands then rest the pastry for an hour in the fridge or overnight.
Heat oven to 200°C and prepare a 7inch round tin.
Roll out half the pastry to fit the base of the tin. Place the apple slices on the base, sprinkle with the sugar and zest.
Roll the remaining pastry and gently lay it on top. Pinch the pasty in ridges towards the centre. Dampen the edge of the base pastry with cold water to seal, press it into the pastry from the base and trim any excess. Cut a cross in the very centre of the top.
Bake for 30-35 minutes until golden on top and the apples have completely softened.
