Apple Brandy Open-faced Pie
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- For the pastry
- 1 ⅔ cups all-purpose flour
- 1 pinch salt
- ½ cup unsalted butter
- 1 tsp water
- 1 egg (beaten)
- For the filling
- 3 cups crisp, eating Apple (peeled, cored and thickly sliced)
- 1 ½ Tbsps unsalted butter
- ½ Tbsp lemon juice
- 2 ½ Tbsps caster sugar
- ½ Tbsp Calvados
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water and egg, until the mixture just comes together. If it is too stiff add a little more water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23 cm|9" tart tin or flan dish.
3.
Roll out the pastry on a floured surface and line the tin.
4.
For the filling: place the apples over the pastry base, overlapping them.
5.
Heat the butter, lemon juice and sugar in a small pan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados.
6.
Brush the apples all over with the Calvados mixture. and bake for 30-40 minutes until the apples are tender and caramelised. Cool the tart in the tin for 1 hour before removing.
