Traditional Apple Tart
Serves 8 (you can make smaller tarts for individual servings if desired)
- Place the flour, salt and sugar in a food processor, add the butter, and process until the mixture resembles fine breadcrumbs.
- Lightly beat the egg and add the water. With the motor running, add the water/egg mixture to the flour mixture. Process until the mixture forms a ball.
- Divide the pastry in half. Place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using.
- Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape (or you can simply use a 20cm pie dish). Bake at 190°C for 5 minutes. Remove from the oven.
- Poach the apples in the water and lemon juice for 5–8 minutes. Drain and leave to cool slightly.
- Arrange the apples on top of the pastry heart (or in the pie dish).
- Mix the brown sugar and ground cinnamon and sprinkle over the apples.
- Grate the pastry from the freezer over the apples to cover completely. Push the overflowing pastry up on the sides to seal in the apples.
- Bake at 190°C for 10–15 minutes or until the pastry is lightly browned.
- Dust with sifted icing sugar before serving with cream or ice cream.