Apple tarts always remind me of my childhood but I hadn’t made any in a long time until recently. One of the great things about the cookery class I have been helping out with is that I have learned almost as much as I have taught others. And one of those things was a revived interest in pastry and all things baking related. My sons have been delighted by this and request apple tart or crumble on a weekly basis.
Pastry needs a light touch and cold hands and cold ingredients but is quite simple and quick to make.
You can use sweet or cooking apples in this tart but I find that cooking apples break down better so I usually use them. You can also add raspberries or blackberries or rhubarb.
It so so good on an autumn or winters evening served with whipped cream
- 225 g plain flour
- 115 g butter
- 50 ml cold water
- 3-4 cooking apples
- 2 tbsp sugar
- Preheat the oven to 180C/360F/Gas mark 5
- Peel, core and chop the apples into small pieces. Don't worry about them browning as this won't matter when they bake.
- Sieve the flour into a bowl
- Cube the butter and add to the flour.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Let the dough sit for 15 minutes before rolling out
- Half the dough and roll out each dough to your desired thickness
- Place one half on the bottom of your baking dish and top with the chopped apples
- Add 2 tablespoons sugar and then place the other layer of the tart on top.
- Wash with some egg wash or milk. This helps to give the finished tart a lovely colour
- Bake in the over for 35-40 minutes
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