Traditional Apple Tart

Wed, 2 November 2016

With fruit ripe on the trees; this morning we're keeping it classic in the kitchen as Catherine Leyden joins us now to bake up a traditional apple tart.

Ingredients

225g / 8oz Odlums Cream Plain Flour

125g / 4oz Margarine

1/4 pint / 150ml Cold Water (approx)

4 Large Cooking Apples (peeled, cored and sliced)

Sugar to sweeten apples

Method

1.Preheat oven to 200°C/400°F/Gas 6.

2.Place margarine in freezer for about 15 minutes to harden.

3.Sieve flour into a bowl.

4.Grate hard margarine into the flour. You may need a little flour on your fingers for this.

5.Using a knife, mix grated margarine into flour.

6.Add sufficient water and mix to a soft dough with the knife.

7.Turn onto a floured board and knead lightly.

8.Roll out half the pastry to the size of an oven proof plate and place onto the plate.

9.Arrange apples on the pastry. Sprinkle with sugar to sweeten.

10.Roll remaining pastry to cover the apples.

11.Dampen edge of base pastry with cold water to seal.

12.Press top pastry over apples to make the tart. Seal the edges by using the back of a knife to form a crust. Then cut at 1"/3cm intervals to form a scalloped edge if liked!

13.Put a cut on top of pastry to allow steam to escape.

14.Bake for 35 minutes approx. Serve with ice cream, custard or cream.

Note

If margarine is not hard it can be coarsely rubbed into flour with tips of fingers to make the pastry, then covered and left in fridge for 30 minutes before rolling.