Ingredients

Method

Preheat the oven to 200ºC /400ºF.

For the pastry:

Grease a pie plate about 18cm in diameter.

Add a little milk to the mixture to bind it into a dough. Wrap in cling film and place in the fridge for 10 minutes.

Cut the pastry in two and roll out one half of the pastry on a floured board just larger than the plate. Place the pastry on the plate. Cut the excess off with a sharp knife going around the plate. Add the scraps to the other ball of pastry.

Filling

Cut the apples into 4, peel them and core them then slice them thinly.

Spread all the apples over the pastry base and sprinkle with sugar.

Damp the edges of the pastry on the plate and roll out the remaining pastry to make the lid.

Place the pastry on top of the apples and again remove the excess with a knife.

Press the edges of the plate to seal the two layers of pastry. Make a few decorations with any leftover pastry. Brush the top of the tart with some milk and sprinkle with sugar.

Place the plate on a baking tray and bake in the oven for 15 minutes then turn the temperature down to 190ºC / 375º F and cook for a further 20-30 minutes more until the fruit is cooked and the pastry is golden brown.