220g cake flour
1 Pinch of salt
150g Stork Baking Margarine, chilled and diced
1 egg yolk
1.2kg tart Granny Smith apples
70g Stork Baking Margarine
185g castor sugar
0 Cream, for serving
Step by step method
- Sift the flour and salt into a large bowl, and add the Stork Bake.
- Rub in the Stork Bake with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and 2 - 3 tsp cold water and mix with the blade of a palette knife until the dough just starts to come together.
- Bring the dough together with your hands and shape into a ball.
- Wrap in cling film and put in the fridge to rest for at least half an hour.
- Peel, core and cut the apples into quarters.
- Put the Stork Bake and sugar in a deep 25cm ovenproof frying pan.
- Heat until the Stork Bake and sugar has melted together.
- Arrange the apples tightly, one by one, in the frying pan, making sure that there are no gaps. Remember that the apple pieces must look neat underneath, for when you turn the tart bottom side up.
- Cook over low heat for 35 - 40 minutes, or until the apple is soft, the caramel lightly browned and any excess liquid has evaporated.
- Baste the apples with the pastry brush every so often, to make sure that the top is caramelized as well.
- Roll out the pastry on a lightly floured surface into a circle, slightly larger than the frying pan and about 3mm thick.
- Lay the pastry over the apples and press down around the edges to enclose it completely.
- Bake at 200ºC for 25 - 30 minutes, until the pastry is golden and cooked.
- Leave in pan for 2 minutes and then turn out onto a plate.
- Serve warm with cream.