This is a real old fashioned family stand by. I can hear purists say 'It's not a tart it's a pie' but in this small corner of the globe it's Apple Tart and that's that. The pastry , so crisp and light, is a family recipe so has been proven time and time again. Lovely hot from the oven with ice cream or whipped fresh cream. A plain and simple dessert or something nice for afternoon tea with friends. I like to bake it on an old enamel plate I have had forever as it keeps the pastry crisp but any plate will do. A sandwich tin is good too for giving a deep tart
225g /8oz Self Raising flour (If using plain add a teaspoon of baking powder)
50gms/2 oz white fat
1 tablespoon icing sugar
Milk to bind
Three medium cooking apples
Approximately 2-3 tablespoons soft brown sugar
1 teaspoon cinnamon powder
Beaten egg for glazing
Caster sugar to sprinkle on top of the tart
Lemon juice to stop the apples browning
I do my pastry in the food processor
Whizzing the flour and icing sugar together
Add the fats and whizz until like fine breadcrumbs
Then add a little cold milk to combine (It will form a ball)
Add the milk in very small amounts. Easy to add hard to take away and you don't want soggy pastry dough. It should be quite firm
If doing by hand, rub the fats into the flour with your finger tips until it looks like fine breadcrumbs and then stir in a little milk to combine.
Wrap the dough in a plastic bag or cling film and pop in the fridge to rest for a little while.
Pre-heat your oven to 200.C/180.C fan/400.F/Gas.6
Meanwhile peel the apples and slice finely into a bowl. I have an old fashioned box grater with a fine slicing side and use this.
Squeeze over the lemon juice and stir gently to cover the apples.
Sprinkle over the brown sugar and cinnamon and set to the side.
Retrieve the pastry from the fridge and divide in two. One piece to be slightly smaller than the other for the base of the tart.
Grease your tart plate well
Roll out the smaller piece of pastry and place on the plate.
Spread the apple mix on top.
Use the egg wash round the edge of the pastry
Roll out the bigger disc of pastry and place on the top.
Trim the edges and crimp all round to seal.
Cut a little hole on the top to let the steam escape.
Glaze with the beaten egg and pop in the oven for approx. twenty minutes or until golden brown.
Sprinkle over a little caster sugar when it comes out of the oven.
The tent where we dined was provided by the planner Lee-Anne from Sanojah's Weddings in a box. The serene grounds of Pollard's Mill. Guests were seated un...