- 225g plain flour
- 100g butter, diced and chilled
- 2 tbsp icing sugar
- 2 large egg yolks
- 2-3 tbps water
- 900g Kennedy’s bramley cooking apples
- 100g caster sugar
- 1 tbsp milk
Sift the flour and icing sugar into a bowl. Work the butter into this and then mix in the egg yolks. Add the water until the dough comes together. Wrap in cling film and chill for at least 30 minutes.
Preheat your oven to 190°C.
Split your pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Line a (roughly) 23cm plate, gently pressing into the corners. Trimwith a knife.
Peel the apples, remove the core and slice them. Place in a large bowl with all but 1 tablespoon of the caster sugar and mix. Brush the edge of the pastry with a little milk and then place your apples on the pastry-lined plate. Roll the second piece of pastry and cover the plate. With your thumb, press the edges together to seal, then cut away any excess.
Pierce the top of the tart with a fork a few times then brush the top with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake in the oven for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes.
Enjoy with a scoop of icecream or dollop of cream