Apple tart

SERVES 6

1 sheet prepared dough for an 8–9in (20–23cm) pie

flour, for dusting

4 Bramley or Granny Smith apples, peeled, cored, and thinly sliced

2–3 tbsp granulated sugar

1 tbsp butter, cut into bits

Method:

1 Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough as thinly as possible. Use the dough to line an 8in (20cm) round tart pan with a removable bottom, folding in the edges to create a double-thickness of dough around the tart, then trimming off any excess neatly. Prick the base all over with a fork. Line the tart shell with parchment paper and pie weights or dry beans, then bake for 10 minutes or until lightly colored. Remove the weights and parchment and allow the tart shell to cool. Leave the oven on.

2 Arrange the apple slices in the tart shell in a neat, overlapping design. Sprinkle with the sugar and dot with the butter. Bake for 12–15 minutes or until the apples begin to caramelizeand the pastry is golden. Leave to cool. Wrap the tart in plastic wrap and then in foil, and freeze.

3 To serve, defrost overnight in the fridge. Remove the tart ring and serve at room temperature.

Apple tart