Updated: Jun 29
225g plain flour
2 tbsp icing sugar
100g butter, from the fridge
2 egg yolks
2-3 tablespoons ice cold water
900g cooking apples
85g caster sugar
¼ teaspoon cinnamon
4 cloves or a large pinch of ground cloves
2-3 tablespoons milk
Sift the flour and icing sugar into a bowl.
Add in the butter and then rub it into the flour using only your fingertips.
Mix in the egg yolks and cold water until the dough comes together.
Wrap the dough in cling film and place in the fridge for 30 minutes to rest.
Preheat the oven to 190 degrees Celsius/Gas mark 5.
Divide the dough into to pieces, one slightly larger than the other (this is for the top of the tart).
Peel, core and slice the apples.
Place the apples in a large bowl and sprinkle in the caster sugar, cinnamon and cloves. Mix together.
Lightly dust a worktop and grease a 23cm plate with butter.
Dust a rolling pin with flour and roll out the smaller pastry ball into a circle large enough to cover the plate. Hold the place above the pastry so you can judge the size.
Place the pastry onto the plate, cut away the excess with a knife and brush the edges with a little milk.
Pile the apples onto the lined place.
Roll out the second piece of pastry into a circle slightly larger than the pie dish and cover the apples.
Press the edges together and cut away the excess pastry. Crimp the edges of the tart with a fork or blade of a butter knife.
Rolle out the excess pastry and cut out little shapes to decorate the tart.
Brush the top of the tart with a little milk, stick the shapes on top and brush them with a little milk too.
You can sprinkle the top of the tart with a little caster sugar but this is optional.
Bake the tart in the preheated oven for 25-30 minutes then reduce the heat to 180 degrees Celsius/Gas mark 4 and bake for a further 20 - 25 minutes, until golden brown.
Remove from the oven with oven mitts and cool on a wire rack. Cut into slices and serve with custard, ice-cream or fresh cream.