Traditional Apple Tart Recipe by Neven Maguire

This is a traditional apple tart that can be made using a simple ovenproof plate, so there’s no need for any special equipment. It’s best eaten warm with a bit of softly whipped cream or ice cream.


1. Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust a work surface with flour. Divide one quantity of shortcrust pastry (page 000) into two portions, one slightly larger than the other, then roll out the larger piece until it’s about 30cm (12in) in diameter.
2. Use this to line an ovenproof dinner plate, gently pressing the pastry into the corners. Knock the sides with a round-bladed knife and place back in the fridge to chill while you prepare the apples.
3. Peel, core and slice 900g (2lb) of Bramley apples. Mix in a large bowl with 100g (4oz) of caster sugar and add a pinch of ground cinnamon or cloves, if liked.
4. Brush the edge of the pastry with a little milk, then pile in the apple mixture. Roll out the second piece of pastry into a circle that’s slightly larger than the plate and use this to cover the apples.
5. Press the edges together to seal, then use a sharp knife to cut away any excess. Crimp the edges of the tart with a round-bladed knife, then roll out the pastry trimmings and cut into shapes.
6. Brush with milk and use these to decorate the pie. Brush the top all over with milk and sprinkle with a little more sugar. Bake in the oven for 25 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for 20 minutes more, until golden brown. Cut into slices to serve.


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