Apple Tart

Standard

This is an apple tart just like my Mum makes. Apples with a hint of cloves enclosed in a shortcrust pastry and dished up with custard or vanilla ice cream. YUM!

Ingredients:

For the Pastry

255 g / 9 oz  plain flour

2 tbspn  icing sugar

pinch of salt

140 g  /  5 oz hard margarine or butter

6 tbspn cold water

For the filling

3 large cooking apples  { or 4-6 regular sized baking apples of your choice } peeled, cored and quartered.

If using cooking apples then stew and cool first otherwise leave to soften during the baking process

sugar to taste

1 tspn Cinnamon

3-4 whole cloves

Utensils

1 sieve, mixing bowl. 9 ” tart dish,  peeler/ slicer,  wooden spoon, knife, measuring spoons and a wire rack for cooling

Method

*Preheat the oven to  200°C / 400°F / / Gas mark 6

Sieve the flour, icing sugar and pinch of salt into the bowl from a height so as much air as possible is incorporated

Cut the margarine / butter into the flour and then with your fingertips rub into the flour lifting and letting it drop  from a height again adding more air which will make the pastry light. Do this part as quickly as possible to avoid melting.

Add the cold water a little at a time and using a knife to slowly mix together and then use your hand to firm up the mixture. The dough should now be a consistency for rolling.

At this point to make the dough more stretchy and easy to roll, place in a polythene bag and leave into the fridge for 30 minutes.

Divide the dough into two halve. Take one half and roll our so it is big enough to fit the 9”  dish. Trim the edges with a knife.

Cover the pastry with the apples and sprinkle with sugar and cinnamon to taste. Place the cloves inbetween the apples too.

Roll out the second half of pastry. Moisten around the edge of the bottom layer and place the second pice on top.

Press down on the pastry edges making sure it’s sealed. Trim any excess pastry with a knife in a downward motion and flute the edges with a pinching action.

Cut a small slit in the centre of the tart to allow steam to escape whilst cooking.

Bake for 30 minutes until the crust is a golden brown. Dust with caster sugar or icing sugar to serve.

^_^   Enjoy!

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