| For the Pastry:
100 g butter or margarine 175 g plain flour 15 g caster sugar 1 egg yolk |
For the Filling:
25 g butter or margarine 50 g caster sugar 450 g crisp eating apples |
| 1. To make the pastry, rub the butter
into the flour in a bowl until the mixture resembles fine breadcrumbs.
Add the sugar. Blend the egg yolk with 15 ml (1 tbsp) water and stir into
the mixture. Knead the dough lightly. Chill while making the filling.
2. To make the filling, melt the butter in a saucepan and add the sugar. Heat until caramelized and golden brown. Remove from the heat and pour into a 20 cm (8-inch) round cake tin. 3. Peel, core and halve the apples. Slice into 1 cm (½ inch) pieces. Pack them tightly to fill the bottom of the tin, leaving no gaps. Roll out the pastry on a floured work surface to a round slightly larger than the tin. Place on top of the apples and tuck in around the edges of the tin. Chill for 30 minutes. Place the tin on a baking sheet. 4. Bake in the oven at 200oC
(400oF) for 30 to 35 minutes until the pastry is golden. Turn
out, apple side uppermost, on to a warmed serving dish. Serve hot,
with creme fraiche or sour cream.
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