Rustic Apple Tart

Perfect for a crowd this rustic apple tart is a real crowd pleaser. Adding a little DYC Apple Cider or White Vinegar to the liquid when you make pastry inhibits the development of the gluten in the flour. The result is a tender pastry that is easier to work with and has no taste of vinegar. Note your tart will not be gluten free. The variety of apples used will determine the tenderness of the cooked apple. We used Royal Gala and they were cooked but still slightly crisp.

2 cups flour
¼ cup icing sugar
125g cold butter
1 tablespoon DYC Apple Cider Vinegar
¼ cup iced water

Tart filling:
¼ cup custard powder
¼ cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
9 medium-sized apples
1 quantity Tender Sweet Short Pastry
1 egg yolk
Icing sugar for dusting

Pastry: Sift the flour and icing sugar into a bowl. Rub the butter in until the mixture looks like coarse breadcrumbs. The food processor can be used to make the pastry if wished.
Mix the vinegar with the iced water. Add to the flour mixture and mix until the dough just starts to come together, adding a little more iced water if necessary.
Gather the dough together and shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
Filling: Mix the custard powder, brown sugar, cinnamon, ginger and allspice together in a large bowl.
Peel apples, cut into quarters, remove core and cut each quarter into four.
Place apple wedges in the bowl. Mix to coat the apples with the spice mixture.
Roll the pastry between two sheets of baking paper to a 32 centimetre circle.
Place on an oven tray and remove top sheet of baking paper.
Pile the apple mixture onto the centre of the pastry, leaving a 6 centimetre border. Fold the edge of the pastry over the apples.
Lightly beat the egg yolk. Brush the folded pastry with egg yolk.
Bake in the middle of the oven at 190 degrees C for 30 to 35 minutes or until the pastry is golden and the apples cooked. If the apples start to burn on the edges before the tart is cooked, cover the tart with foil.
Dust with icing sugar before serving. Serve warm with whipped cream or ice cream. Serves 6-8.
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