Page 34 - Student Cook Book

Apple tart
Ingredients:
FOR THE PASTRY:
225 g plain flour
A small pinch of salt (1/8th of a tsp)
140 g butter , chilled plus extra for greasing the pie dish 4-5 tbs chilled water
2 large free range egg yolks
2 tbs of milk
FOR THE FILLING:
900 g cooking apples , peeled, cored and cut into thick slices
The juice of half a medium lemon
3 tbs golden castor sugar
1/8 th tsp ground cloves
Method:
1. Pre heat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to your own oven.
2. Sift the flour and salt into a large mixing bowl, grate in the butter. Using a round tipped knife, or a pastry knife if you have one ( I used a butter knife) to mix in the butter, then using your finger tips rub the butter into the flour, until you have rough breadcrumbs.
3. Mix the egg yolks with the chilled water and again using the knife mix it into the flour and butter until it comes together into a ball, about 5 minutes. Then on a floured surface lightly kneed the pastry until it is smooth, wrap it in cling film and chill in the fridge for at least 30 minutes.
4. In a large mixing bowl add the apples, sugar, lemon juice and ground cloves, using your hand mix well to make sure the apples are covered. Grease a 22cm pie dish or an oven proof plate.
5. Take the pastry out of the fridge, cut it into two parts, one slightly larger than the other, wrap the smaller portion and put it back in the fridge.
34