I have to admit. I am in love with my new tart tin and with Jamie Oliver's crust recipe (find the original here). So, yesterday I decided to make some apple pie.
For this delicious dessert you only need three main ingredients: butter, flour and apples. For a better taste you can add a fourth one, cinnamon.
Ingredients for the crust*:
- 450g white flour;
- 225g unsalted butter, cold;
- 100 ml cold water.
* I used these quantities for both the crust and the lattice crust. If you want to skip the latter, use just 300g flour and 150g butter.
Ingredients for the apple filling:
- 6-8 big apples;
- 1 tsp cinnamon (optional).
Place the flour in a bowl, add the cold butter, diced and mix with your fingertips until you get a sandy mixture. Add about 100 ml cold water (add it slowly, as you might need a little bit less or a little bit more water, depending on the flour), until you get a firm dough. Divide the dough in 2 parts, a bigger one approximately 2/3 of the total and a small one, approximately 1/3 of the total. Form two balls, cover them with cling film and leave them in the fridge for about 30 minutes
Meanwhile, peel and grate the apples. Discard the juice and cook the apples for a few minutes in a non-sticky pan, over medium heat, until they get soft. Add cinnamon or other spices, by taste. Remove from heat and let cool.
Take the bigger dough ball out of the fridge and roll it out on a flat surface (little floured) until you get a shape and a size similar to the tart tin. Place it over the tin (lightly buttered) and press with the fingers to make sure it covers the whole surface and the sides. Cut the excess dough that hangs out from the tin, using a sharp knife. Place the tin back in the fridge for 30-40 minutes. (If you can, place the tin and the dough in the freezer for 15 minutes, this will prevent the dough from rising while baking).
Remove the tart tin from the fridge, pierce it a few times with a fork (so that it wouldn't form air bubbles underneath) and place in the oven. Bake at 190 Celsius until the dough becomes golden (about 20 minutes).
Remove from the oven, let cool for a few minutes and add the apple filling.
Remove the small dough ball from the fridge, roll it out and cut it in stripes. Place them on top of the filling to form the lattice crust. Place back in the oven for 30-40 more minutes or until the top becomes golden brown.
Once completely baked, remove the tart from the oven and let it cool in the tin. When it's cooled you can remove it from the tin and place it on a platter.