Preparation: 15 minutes
Cooking: 1 hour
•2 x 400 g shortcrust pastry
•5 apples, peeled and chopped
•1 cinnamon stick
•30 ml (2 T) castor sugar
•1 egg, lightly beaten
•15 ml (1 T) castor sugar
Preheat the oven to 180 °Cup and grease a tart tin with butter.
1 Filling In a saucepan cook the apples, cloves, cinnamon and castor sugar for 20 minutes or until soft, but with the apple pieces still visible. Add more sugar if the mixture is too sour.
2 On a floured surface roll out both sheets of pastry, line the tart tin with 1 sheet of pastry and blind bake for 10 minutes or until golden brown.
3 Spoon the apple filling into the pastry case, cut the remaining pastry into pieces and place over the apples to resemble crumbs.
4 Glaze Brush the top of the tart with the egg and bake for 30 minutes or until golden brown. While still hot scatter with caster sugar and serve.