Serves 4 people
- 500 grams cooking apples
- 50 grams sugar
- 1 tablespoon(s) water
- 0.5 teaspoon(s) cinnamon (or 1 clove)
- 275 grams plain flour
- 70 grams cold butter
- 70 grams cold lard
- 4 tablespoon(s) cold water
- Sift the flour into a large bowl.
- Cut up the fat into little cubes, add to the bowl and rub into the flour.
- Alternatively put the flour and fat cubes into a food processor and pulse until the mixture resembles breadcrumbs.
- Combine the water with the flour. It should just hold together to form a firm dough. Add a little more water if necessary – but go easy!
- Turn on the oven to 200°C, 400° or gas 6, cut the dough in half and form each piece into a flat ball. Dust the table and your rolling pin with flour, and gently roll one piece of the dough until it is a bit bigger than your oven dish. Don’t let it stick to the table or rolling pin, keep dusting with flour and moving it around.
- Lay the pastry into the flan dish, easing it down into the corners.
- Spoon in the cooked fruit.
- Moisten around the rim of the pastry with water.
- Roll out the remaining dough. Make sure it is big enough to cover the filling. Lift onto the flan dish, press edges together and cut away the surplus pastry. Make a couple of slits in the top so that the steam can escape.
- Bake for about 30 minutes, or until the pastry is turning colour nicely.
Method
- Sift the flour into a large bowl.
- Cut up the fat into little cubes, add to the bowl and rub into the flour.
- Alternatively put the flour and fat cubes into a food processor and pulse until the mixture resembles breadcrumbs.
- Combine the water with the flour. It should just hold together to form a firm dough. Add a little more water if necessary – but go easy!
- Turn on the oven to 200°C, 400° or gas 6, cut the dough in half and form each piece into a flat ball. Dust the table and your rolling pin with flour, and gently roll one piece of the dough until it is a bit bigger than your oven dish. Don’t let it stick to the table or rolling pin, keep dusting with flour and moving it around.
- Lay the pastry into the flan dish, easing it down into the corners.
- Spoon in the cooked fruit.
- Moisten around the rim of the pastry with water.
- Roll out the remaining dough. Make sure it is big enough to cover the filling. Lift onto the flan dish, press edges together and cut away the surplus pastry. Make a couple of slits in the top so that the steam can escape.
- Bake for about 30 minutes, or until the pastry is turning colour nicely.
Ingredients
- 500 grams cooking apples
- 50 grams sugar
- 1 tablespoon(s) water
- 0.5 teaspoon(s) cinnamon (or 1 clove)
- 275 grams plain flour
- 70 grams cold butter
- 70 grams cold lard
- 4 tablespoon(s) cold water