Carrie's Apple Tart

Ingredients

• 225 g / 8oz plain flour
• 115 g / 4oz cold vegetable shortening/fat — shortening is preferred, but butter can be used
• A pinch of salt
• Cold water, as needed to bring the pastry together
• 1 egg, beaten, for glazing
• 4 large Bramley cooking apples — if the apples are smaller, use around 6
• Caster sugar, to taste
• Juice of 1 lemon
• A tiny pinch of ground cloves, optional

Method

1. Keep the shortening cold and cut into small cubes.
2. Rub the cold shortening into the flour using your fingertips until the mixture looks like fine breadcrumbs, then add a small pinch of salt.
3. Add cold water little by little, just until the pastry comes together into a soft dough. Don't overwork it.
4. Divide the pastry in half, keeping one piece slightly larger for the base.
5. Wrap and chill for about 20 minutes to an hour.
6. Peel and core the apples and slice them thinly.
7. As you prepare them, put the apple slices into a bowl with the juice of one lemon. Tossing gently to keep the apples fresh.
8. Add enough caster sugar to coat the sliced apples — how much depends on your taste and how tart the apples are. Sweeten generously, but trust your own judgement. If using, add the tiny pinch of ground cloves.
9. Roll out the larger piece of pastry and use it to line a 9-inch shallow ceramic apple pie or tart plate.
10. Fill generously with the apples, leaving a small border around the edge.
11. Roll out the remaining pastry and place it over the apples.
12. Seal the edges, trim away any excess pastry and crimp the edges.
13. Brush the top with beaten egg.
14. Make a few little holes with a fork, or small slits, in the top of the pastry to allow the steam to escape.
15. Bake at 160°C / 325°F / Gas Mark 3 for approximately 35–40 minutes, or until the pastry is golden and the apples are tender.
16. Allow to cool slightly, then sprinkle with caster sugar.