About this recipe:I always have shortcrust pastry in my freezer. I use a mandoline to slice the apples, so that they are very thin and become soft when baked.
250g plain flour
125g salted butter, softened
4 tablespoons water
6 Granny Smith apples, peeled and very thinly sliced
3 tablespoons caster sugar
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Method Prep:30min › Cook:30min › Ready in:1hr
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough water to make a firm dough. Wrap the pastry in cling film and let it rest in the refrigerator while you prepare the apples.
Preheat the oven to 220 C / Gas 7.
Roll out the pastry between two sheets of baking parchment. Using a knife, cut a circle to fit the tart tin, and line the tart tin with the shortcrust.
Place the apple slices into the pastry case in an overlapping spiral beginning at the outer edge and ending in the centre. Sprinkle with the caster sugar.
Bake in the preheated oven until the pastry is golden and the apples are soft, about 30 minutes.
This was great. I used 2 Braeburn apples (what I had!) - unpeeled but cored and sliced thinly in a food processor - and no sugar, added a bit of lemon juice (as there was a delay before baking it) and cinnamon instead. It was enjoyed by my whole family, with a bit of vanilla ice cream. - 22 Jan 2016