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Apple Tart

Wed, 15 September 2021

Apple Tart

Catherine's Apple Tart

Ingredients:
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter or Margarine
¼pt/150ml Cold Water (approx)
4 large Cooking Apples, peeled, cored and sliced
Sugar, to sweeten apples
Icing Sugar, to dust (optional)

How to:
-Preheat oven to 200°C/400°F/Gas 6.
-Place butter/margarine in freezer for about 15 minutes to harden.
-Sieve flour into a bowl.
-Grate hard butter/margarine into the flour. You may need a little flour on your fingers for this.
-Using a knife, mix grated butter/margarine into flour.
-Add sufficient water and mix to a soft dough with the knife.
-Turn onto a floured board and knead lightly.
-Roll out half the pastry to the size of an oven proof plate.
-Arrange apples on the pastry.
-Sprinkle with sugar to sweeten.
-Roll remaining pastry to cover the apples.
-Dampen edge of base pastry with cold water to seal.
-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!
-Put a cut on top of pastry to allow steam to escape and bake for 25-35 minutes approx.

Note:
Butter/Margarine may be rubbed into the flour, then chilled for 30 minutes before rolling.

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