Ingredients :
- Pastry:
- 100 g chilled butter
- 180 g plain flour
- 1 large beaten egg
- Filling:
- 440 g (4 small/2 large) eating apples, cored, peeled and sliced (gala, granny smith, pink lady etc..)
- 2-3 tbsp brown sugar
- 1 splash of lemon juice
- 1 sprinkle cinnamon
- 1 sprinkle nutmeg
- *If needed* 1 tbsp cornflour
- Crumble:
- 4 tbsp sugar
- 100 g self-raising flour
- 60 g chilled butter
- **8 inch pastry tin**
Method :
- First, make the short crust pastry base. Sift the flour (add sugar as well if making sweet short crust pastry) into a mixing bowl. Rub in the butter until small bread crumbs are formed. Add the egg and knead until a fairly smooth dough. Roll out and then press into the tart tin. Lightly prick the base with a fork. Blind bake in a preheated 180°C oven for 8 minutes or until the base is dry.
- Next make the filling. Cook the apples with the sugar, spices and lemon juice with a little water for about 10 minutes. Add cornflour to thicken.
- To make the crumble, gently rub the butter and flour to form into crumbs and add sugar and mix well.
- After crust is baked, pour in the apple filling and sprinkle top with the crumble. Bake at 200°C for about 25 minutes till the top is nice golden brown.
- Serve hot or cold with cream, ice cream or custard.
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