500 g Granny Smith apples – peeled, cored and sliced
Line 1 x 23 cm loose bottomed tart tin with sweet pastry reserving sufficient for the top.
|Yields enough pastry for 1 large tart base (25 cm)
250 g cake flour
40 g castor sugar
160 g soft butter
To make the Pastry:
Sift the cake flour onto a clean work surface.
Make a well in the centre and add into the hole the castor sugar, egg and soft butter.
With your fingertips, start combining all the ingredients until all the flour has been incorporated and a dough is formed.
Wrap the dough in plastic wrap and chill at least for 1 hour before use.
The dough can be kept for up to 1 week in the fridge when well wrapped.
To save time, you can make a few rolls of dough, mark it well and freeze the dough for future use.
Take out of freezer and allow to defrost at room temperature before use.
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