- 250g plain flour
- 125g room temp butter, cut into small pieces
- 1 egg
- 1 tsp caster cugar
- 1/2 tsp fine salt or just a pinch
- 40 ml cold water – you may need less
Put flour in the bowl or work surface, put salt and sugar, add butter and cream/mix all these ingredients with your fingertips. It should be like the texture of breadcrumbs. Heap the mixture, make a well in the middle add egg mix again and 2/3 of cold water (or all of it, everything depends of how big egg was). Knead for a 10 – 15 sec until it begins to hold together. Make a ball, wrap in cling film and refrigerate for about 30 minutes.
This pastry will last in the fridge for a week. You can also freeze it for up to 3 months.
- 3-4 big Bramley apples
- 1 tbsp of flour + 1 tbsp sugar (mixed together)
- 3 tbsp sugar + 1 tsp cinnamon (mixed together)
- 2 tbsp melted butter
- 1 egg – for egg wash
Peal, core, halve and thinly slice apples.
Roll your pastry in a round shape as thinly as you can – about 2 – 3 mm. Now, you can trim the edges to make your tart look more tidy or just leave it as it is.
Slide pastry onto the baking sheet lined with parchment paper – this would make your life easier with the assembly.
Sprinkle flour and sugar mix onto the pastry leaving about 2cm edge around free.
Put apple slices – still leaving about 2 cm space from the edge – around starting from the outside circle going inside.
Sprinkle apples with sugar and cinnamon mix. I am not a big fan of very sweet cakes and desserts, so I’ve added less sugar but if you like sweet cakes add all of it or even more. Bramley apples are quite tart.
Fold edges of pastry inside the tart pinching here and there to keep nice shape. Egg wash the edges and sprinkle with additional sugar.
Pour melted butted over the apples.
Bake for about 40 minutes in 200C (top&bottom no fan) until golden.
Serve warm with a scoop of vanilla ice cream.
P.S. My last rustic tart came out the size of big pizza. I am not joking! It was really big but because it was so thin (guilt free look), it disappeared in no time 🙂