Ingredients

Sweet pastry:

• 125g soft butter
• 125g caster sugar
• 1 medium egg
• dash vanilla essence
• 250g plain flour

Filling:

• 6 Granny Smith apples
• 50ml water
• 30g caster sugar
• 30g butter
• 1 tsp ground cinnamon
• ½ tsp ground clove
• Egg wash (1 whisked whole egg)
• 2 tbsp granulated sugar

Tools

• kMix
• k-beater

Method

1. For the pastry, in the bowl of your Kenwood kMix fitted with the kbeater attachment, cream the butter and sugar until soft & pale.
2. Add the egg and vanilla, mix to combine.
3. To this add the flour and mix to form a dough.
4. Wrap and chill for 30 minutes.
5. For the apples, peel, chop and place into a pot with the sugar, butter, spices and water.
6. Cook over a gentle heat for 6-8 minutes until the fruit is soft but not pureed.
7. Once cooked, remove and chill until needed.
8. Grease and dust a 9” pie dish. Set aside.
9. Roll 2/3 of the pastry on a floured surface and line the dish.
10. Keep all the excess pastry along with the remaining 1/3 for the top of the tart.
11. Place the tart base in the fridge for 10 minutes.
12. Preheat your oven to 180C/160C fan.
13. Line the tart base with parchment and add your baking beans and bake for 12 minutes, remove the parchment and baking beans and cook for another 10 minutes or until the base is lightly golden brown.
14. At this point, add the cooled cooked apples to the pastry case.
15. Roll the remaining pastry and cut into twelve 1-inch-wide strips.
16. Arrange 6 strips across the pie and the other 6 strips diagonally across the first strips.
17. Gently press ends into the pie crust edges.
18. With any remaining pastry you can roll and twist to make a border to place around the edge of the pie. This is optional.
19. Egg-wash the pastry and sprinkle it with granulated sugar.
20. Pop this back into the hot oven and bake for a further 50 minutes or until the top of the tart is golden brown.
21. Serve with custard or semi whipped cream

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