Instructions

1. To prepare the pastry, place the flour, butter, and icing sugar into the bowl of your stand mixer or food processor. Mix or pulse just until it resembles breadcrumbs. Tip: A few larger pea-sized pieces of butter still visible is the perfect texture.
2. Add 2 tbsp of water and mix with a dull knife until it starts to clump together. Tip: To check if the dough needs any water, squeeze a small amount between your fingers to see if it holds together, if not, add more ice-water, 1 tbsp as a time, and mix until you can press together some of the dough and it holds together.
3. Tip dough out onto a large sheet of parchment paper then squeeze together to form a thick disc. Wrap in the parchment then refrigerate for at least 1 hour (can be left overnight).
4. Once dough has chilled and you’re ready to assemble, pre-heat oven to 180°C / 160°C fan assisted.
5. Peel and core your cooking apples, then slice or cut into large chunky pieces. Place the apple in a bowl and sprinkle over the 100g caster sugar, cinnamon, and pinch of salt. Toss well to coat the apples. Set aside.
6. Divide the shortcrust pastry into two equal pieces then roll out on a floured surface, dusting the top with flour as needed, with a rolling pin. Roll it large enough to line a 23cm (9inch) tart tin or dish, or deep oven safe plate. Transfer the pastry to the tart tin.
7. Spoon the apples on top of the pastry in a small mound, leaving a pastry border around the tin.
8. Roll out the remaining pastry, again, on a floured surface and dusting the top with flour as needed, so that it’s large enough to cover the apples and make a crust.
9. Use a pastry brush to brush the pastry border with beaten egg, then lay the rolled-out pastry on top.
10. Use a fork to seal the edges of pastry together then trim off any excess dough and finish the edges any way you like.
11. Brush the top of the pastry with beaten egg then use a small sharp knife to cut 3-4 slits in the pastry to allow steam to escape. Sprinkle caster sugar over the top.
12. Bake in the pre-heated oven until pastry is golden & apples are cooked through, 35-40 minutes.
13. Leave to cool for 5-10 minutes before enjoying with softly whipped cream or custard. Or both!