Bistro des Z'Artes

Serves 10 persons

Ingredients

Pastry

225g Butter

50g Sugar

2 eggs

400g flour

For the filling

750g Granny smith or reineta apples

150g Sugar

Cinnamon ( as much as you like)

1 egg to glaze

Method

1. In the morning beta the soft butter with 50g of the sugar.
2. Add the eggs one at a time & continue to beat.
3. Stir in the flour carefully until fully combined.
4. Keep in the fridge for at least 2 hours.
5. Remove in the afternoon & leave to rest for 1 hour until it reaches room temperature & is a little easier to roll out (if it is very soft put it back in the fridge & try again, bringing it back to room temperature slowly).
6. Cut the pastry in two & rollout half.
7. Butter a 23 cm cake spring release cake tin & line with the pastry.
8. Peel, core & slice the apples. Lay neatly into the tin & sprinkle with the cinnamon & sugar.
9. Roll out the other half of the pastry.
10. Brush the edge with egg & seal the top.
11. Brush all the top with egg & bake in the middle shelf of an oven for 40-50mins at 180C.
12. Leave in the mould to cool.
13. Serve with real whipped cream & enjoy memory lane.