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225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into
the flour using two knives until it resembles large crumbs. Gradually add
the chilled water, stirring with a knife and pressing together until a rough
• Turn onto a lightly floured work surface and roll into a rectangle. The
dough is crumbly and hard to manage at this point. Fold the dough and
re-roll several times. Wrap the pastry in cling film and refrigerate for
30 minutes, then fold and re-roll a few more times. Wrap again in cling
film and refrigerate for another 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry until
3mm/1⁄2in thick. Cut into 8 x 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry.
Sprinkle well with the caster sugar, and dot with the remaining butter.
Bake on greased baking trays for 20–30 minutes until the pastry is crisp
and golden. Serve warm with cream or ice cream.
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