Apple tart

PASTRY:
200g cold butter or brick margarine, cubed
1 egg
60ml (4 Tablespoons) water
750ml (3 cups) flour, sifted
Pinch of salt
60ml (4 Tablespoons) White Sugar

FILLING:
Juice and rind of one lemon
30ml (2 Tablespoons) Brown Sugar
5ml (1 teaspoon) ground cinnamon
3 Granny Smith apples, peeled, cored and cut into wedges or 1 small can of pie apples.
Approximately 375ml (1½ cups) water for poaching

Preheat oven to 190’c and prepare pie dish.

Place the flour, salt and sugar in a food processor, add the butter and process until the mixture resembles fine breadcrumbs. Lightly beat the egg and add the water. With the motor running add the water/egg mixture to the flour mixture. Process until the mixture forms a ball. Divide the pastry in half, place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using. Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape. Bake for 5 minutes.

Remove from oven.

Poach the apples in the water and lemon juice for 5 - 8 minutes. Drain and leave to cool slightly. Arrange the apples on top of the pastry heart. Mix the brown sugar and ground cinnamon and sprinkle over the apples. Grate the pastry from the freezer over the apples to cover completely. Push the overflowing pastry up on the sides to seal in the apples. Bake at 190ºC for 10 - 15 minutes or until the pastry is lightly browned.

Dust with sifted icing sugar before serving with cream or ice cream.