Servings:

6-8

Level of difficulty:

Easy

Ingredients

125g Stork Margarine
225g Plain Flour
2 tbl spoons Sugar
4 lge Cooking Apples
1 Egg, beaten
1/2 Cup cold Water
Sprinkle Salt

Method

1. Rub the cold marg into the flour and salt until it resembles breadcrumbs.
2.Bring the mixture together to make a ball with the cold water, but don't overwork the pastry. Put the pastry in the fridge for 1/2 hour wrapped in clingfilm.
3.Peel, core and chop the apples into small pieces.
4. Roll out half the pastry to fit a tart dish about 23cm in diameter.
Put the apples into the covered dish and spoon the sugar over them. Brush the sides of the pastry with egg.
5. Roll out the rest of the pastry and place over the filled dish.
6. Dip a fork in flour and indent the edges of the pastry around the dish to seal the tart. Also pierce the tart with the fork in a few places to allow air movement during cooking.
7. Finally cut a small cross in the middle of the pie, brush the pie with egg and add a little decoration of pastry leaves to the centre of the tart. Brush them with egg and bake in a preheated oven of 220c for half to 3/4 hour.