Prep time: 90 mins
Cook time: 30 mins
Total time: 2 hours
- For the pastry:
- 2 cups plain flour
- pinch of salt
- 1/2 cup of butter
- 1 teasppon ice cold water
- 1 egg
- 1/4 cup caster sugar
- For the filling:
- 1/8 cup butter
- 1 teaspoon lemon juice
- 1/3 cup caster sugar
- 4 cooking apples
- Preheat the oven to 440 F and grease a 9 inch diameter baking tray.
- Combine the flour, butter, sugar and salt until coarse. Add the egg and water and mix again. Try not too over mix it, we want it flakey!
- Dust a surface with flour, transfer the dough onto the floury surface and knead until plump and well combined.
- Flatten the dough to 1/2 inch thick, wrap in cling film and place in the fridge for half an hour.
- After it has chilled sufficiently, roll the dough, still wrapped in clingfilm to 1/8 inch thick.
- Place the sheet over the baking tray and slowly pull off the cling film and allow the dough to relax into the tray. When it's firmly in place, return it to the fridge for 20 minutes.
- Meanwhile, heat the butter, lemon juice and sugar in a pan on a low heat until the sugar dissolves.
- Peel, core and slice the apples into wafer segments. Take the pastry from the fridge and arrange the apples in concentric circles with overlaps.
- Pour over the sugar mixture and place in the oven to bake for 10 minutes.
- After 10 minutes, reduce the heat to 375 F and bake for a further 20 minutes.
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/apple-tart/