Egg-free apple tart

Method

1. Mix the flour and caster sugar together. Rub in the cold cubes of butter until the mixture looks like rough breadcrumbs. 

2. Add water to bring the dough together. You just need enough so that the dough forms a ball but is not sticky.

3. Wrap the dough in parchment and allow to cool in the fridge for at least an hour.

4. Preheat the oven to 200°C and line the base of a 9-inch tart tin with parchment. Grease and flour the edges.

5. Toss the apple slices and raisins in the maple syrup and cinnamon. Set aside.

6. Roll your pastry to about 3mm in thickness and cut a disc bigger than your tart tin. Gently sit the disc into the tin and allow it to fall into place. Do not stretch it too much as this will lead to it shrinking during baking.

7. Roll another disc to top the apple tart and set it aside.

8. Place the apple mixture into the pastry case and lay the pastry disc on top. Brush the edges of the tart base with milk and seal the top and base by pinching around the edges. Make a slit in the centre of the tart and bake for about 35 minutes until the pastry is golden and the mixture inside is bubbling.