Pies and Tarts Dessert Recipes - Apple Turnover Tart Recipe

Ingredients

• 175 g/6 oz/1 1/2 cups whole meal flour

• A pinch of salt

• 5 ml/1 tsp ground cinnamon

• 100 g/4 oz/1/2 cup caster (superfine) sugar

•  225 g/8 oz/1 cup unsalted (sweet) butter

• Cold water, to mix

• 1 kg/2 1/4 lb cooking (tart) apples, sliced

• 50 g/2 oz/1/4 cup light brown sugar

• 25 g/1 oz/3 tbsp icing (confectioners') sugar

• Crème fraiche, to serve

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Method:

1. Put the flour, salt and cinnamon in a bowl. Add 25 g/1 oz/2 tbsp of the caster sugar. Dice 100 g/4 oz/1/2 cup of the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.

2. Mix with enough cold water to form a firm dough. Wrap in clingfilm (plastic wrap) and chill for 30 minutes. Melt 75 g/3 oz of the remaining butter in a pan.

3. Remove from the heat and add the apple slices and remaining caster sugar. Toss thoroughly.

4. Grease a 23 cm/9 in deep round pie dish with the remaining butter. Add the apple mixture in layers with the brown sugar.

5. Roll out the pastry (paste) to a round and use to cover the pie dish. Trim. Make several slits to allow steam to escape.

6. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 1 hour or until the apple is tender and the pastry is golden brown. Carefully turn out the tart on to a serving plate. Sprinkle liberally with the icing sugar and flash under a hot grill (broiler) for 3 minutes to caramelize. Serve warm with crème fraiche.