Method: Sweet Pastry

• add all ingredients into a loaded bowl and mix to combine.
• If the pastry does not come together add 1-2tbsp cold water to help bind it.
• Tip onto a floured surface and knead into a smooth ball using additional flour if needed.
• Cover with cling film and refrigerate for 10 minutes before using.

Method:

• Preheat oven to 200C/180C fan/gas 6
• On a worktop dusted with a little flour, roll pastry into 2 balls and make these into disc shapes.
• Wrap each in cling film and refrigerate for at least 30 minutes.
• Remove pastry discs from fridge. Place each disc between two sheets of lightly floured parchment paper:
• Use a rolling pin, roll pastry until it is slightly bigger than your dish, you want to get it nice and thin.
• Return pastry to fridge still within the parchment paper to keep it cool.
• Peel and roughly chop apples into small even sized cubes, about ½ inch square.
• Combine the apples with the lemon juice, flour and sugar with the apples and coat well.
• Take pastry out of fridge and remove one layer of parchment paper.
• Carefully place into dish, with parchment paper side up for easy handling.
• Remove top layer of parchment paper slowly and if you get any rips simply patch up the pastry by smoothing it over with a little water on your finger, it is very easy to patch up any mistakes!
• Place apples into the dish ans sprinkle the berries or dried fruit on top if using.
• place the rolled pastry on top.
• Use a knife to trim the excess pastry around dish.
• Create 3-4 holes with a sharp knife in the pastry lid, ensuring these are large enough to let the steam out.
• Insert knife and twist it as you remove for sufficient sized steam holes.
• Cut a small circle out of the very centre of the lid of your tart.
• Finally brush the top with egg wash all over:
• Bake in a preheated oven 200C/180C fan/gas 6 for 25 minutes until golden, leave for 20 minutes before cutting to get that perfect slice shape.