I have always wanted to able to bake – so as you saw I started with easy bake scones. But I have now graduated to an Apple Tart, and I have got to say it was pretty damn tasty.
I will be honest this is my second attempt at making the tart because the first time I read the instructions completely wrong and ended up with watery dough. So rule number one of baking – always double check the ingredients.
225g / 8oz Odlums Cream Plain Flour
125g / 4oz Margarine
1/4 pint / 150ml Cold Water (approx.)
4 Large Cooking Apples (peeled, cored and sliced)
Sugar to sweeten apples
Step by Step
- Preheat oven to 200°C/400°F/Gas 6.
- Sieve flour into a bowl.
- Grate margarine into the flour. Make sure the margarine is hard and mind your fingers.
- Mix grated margarine into flour.
- Add water a little at a time and mix to a soft dough.
- Turn onto a floured board and knead lightly.
- Roll out half the pastry to the size of an oven proof plate.
- Cut off any excess over the plate.
- Arrange apples on the pastry.
- Sprinkle with sugar to sweeten. This really does depend on how sweet you like your apple tart.
- Roll remaining pastry to cover the apples.
- cut off any excess over the plate size.
- 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.
- Stab a knife in to the top of the tart to allow cooking inside and steam to escape.
- Bake for 35 to 40 minutes.
And Voilá you have an apple tart – I used alittle left over pastry to make alittle apple shape in the middle of the tart.