175 g plain (all-purpose) flour
150 g unsalted (sweet) butter. diced
120 ml/8 tbsp caster (superfine) sugar
1 egg yolk
Cold water, to mix
750 g cooking (tart) apples, peeled, quartered and cored
Sift the flour into a bowl. Add 90 g of
the butter and rub in with the fingertips. Stir in 15 ml of the sugar.
Mix with the egg yolk and enough cold water to form a firm dough. Wrap
in clingfilm (plastic wrap) and chill for 30 minutes.
Meanwhile, butter a deep pie dish with 15 g/1 tbsp of the butter.
Cover the base with about 75 ml/5 tbsp of the sugar. Top with the
apple quarters. Sprinkle with the remaining sugar and dot with the
Roll out the pastry (paste) and use to cover the apples. Trim to fit.
Place the dish on a baking (cookie) sheet. Bake in a preheated oven at
190°C/375°F/gas mark 5 for about 30 minutes until cooked through and
the sugar has caramelized. Carefully turn out on to a serving plate
and serve hot.