Preheat the oven to 220°C (425°F/Gas 7). On a lightly floured surface, roll the pastry out as thinly as you can. Use to line the tart tin, overlapping the edges, then trimming them neatly. Prick the base all over with a fork. Line the case with greaseproof paper and ceramic baking beans, then bake for 10 minutes, or until lightly coloured. Remove the beans and paper, and allow the tart case to cool. Leave the oven on.
Arrange the apple slices in the tart case in a neat, overlapping design. Sprinkle with the sugar and dot with the butter. Bake for 10–15 minutes, or until the apples begin to caramelize and the pastry is golden. Leave to cool. Remove from the tin, wrap carefully in cling film and then in foil, and freeze.
To serve, defrost overnight in the refrigerator, then serve at room temperature.
- 225g ready-made sweet shortcrust pastry
- 1 dusting flour
- 4 Bramley apples, peeled, cored, and thinly sliced
- 2 tbsp golden caster sugar
- 1 knob butter
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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