Mara's Apple Tart
- A dollop of double cream
- A hot tea or coffee
- 300gr of white flour
- 150gr of butter
- 150gr sugar
- a pinch of salt
- 1 tea spoon of baking powder
- 2 large eggs
- lemon zest
- 2/3 large apples
For the pastry:
- In a mixing bowl combine the flour, baking powder, sugar and a pinch of salt.
- Mix in the butter, using your hands. The resulting mixture should resemble coarse crumbs.
- Add the eggs and combine so that the mixture forms a solid dough. Do not knead the dough.
- Wrap the dough in plastic and put in the refrigerator to rest.
- While the dough is resting, prepare the apples by peeling and cutting them into consistent wedges.
- Take the dough out of the fridge, remove the plastic wrap, and roll it out with a rolling pin into a round that is at least an inch wider than the tart pan in which you intend to bake your tart.
- Using your rolling pin, roll up the dough and then unroll it over the tart pan, trying as best you can to center it well.
- Gently push the pastry into the bottom of the pan with your fingers.
- Prick the pastry with a fork all over to prevent puffing while it bakes.
To assemble the tart:
- Arrange the apple slices attractively in the tart pan overlapping the apples as you go.
- Bake the tart at 180C for 30 minutes or until the apples have nicely browned along their edges and are perfectly soft when pierced with a knife.
Brush the pastry with a jam glaze to give the apples a lovely sheen