Irish Apple Tart
||Cakes & Desserts
- 225g / 8oz Odlums Cream Plain Flour Pinch of salt
- 125g / 4oz Margarine straight from fridge
- 1/4 pint / 150ml Cold Water (approx.)
- 4 Large Cooking Apples (peeled, cored and sliced)
- Sugar to sweeten apples
- Spices: – ground cinnamon and ground cloves
- Preheat oven to 200°C/400°F/Gas 6.
- Sieve flour into a bowl. Add a pinch of salt.
- Finely chop hard margarine into the flour.
- Rub margarine in with fingertips until mixture resembles fine breadcrumbs.
- Make a well in the centre; – add water carefully and mix to a soft dough with a large palate knife.
- Turn onto a floured board and knead lightly.
- Roll out half the pastry to the size of an oven proof plate.
- Arrange apples on the pastry.
- Mix spices with sugar before sprinkling it over the apples to sweeten.
- Roll remaining pastry to cover the apples.
- 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. Slice gently into the crust, giving the appearance of a wafery edge.
- Then using your thumb as a marker, indent crust at intervals to form a scalloped edge.
- Decorate with leaves and prick with a fork to allow excess steam escape.
- Cook for 25-30 minutes, turning the temperature down a little after the first 7 minutes.
Serve with fresh whipped cream or icecream.