Apple tart







  1. Grease a 7 inch  round dish
  2. Blind bake 5 oz of your pastry. Seal for an extra 2 min with a little  beaten egg.
  3. Stew your apples to barely soft, drain excess water and add sugar to taste( check for sweetness)
  4. Fill your pie dish  with apples, and cover with  remainder of your pastry .
  5. Brush with a little beaten egg and gently prick with a fork in a few places.
  6. Bake at 160°C until  golden  brown  for  about 30 minutes.
  7. Sprinkle with icing sugar when  serving.
  8. Tip! Hold back  some of your  beaten egg for sealing pastry after blind baking  and for brushing  at the end