Apple tart on a plate

To make the pastry (makes enough for 2x8 inch tarts):

550g flour

120g caster sugar

320g unsalted butter, cubed and chilled

pinch of salt

1 egg

2 egg yolks

1. Put the flour, sugar and salt in a bowl, cut the butter into pieces and work it into the flour with your fingertips. Now make a well in the middle of the flour-and-butter mixture and add the egg, egg yolks.

2. Stir with a fork to incorporate the flour evenly until you have to begin using your hand. Using one hand only, bring the dry and wet ingredients together.

3. On a floured work surface, knead the dough for just a few minutes to bring it together and form a ball. Cut in two and cover with cling film then chill for at least 30 minutes in a fridge or until required.

For the apple filling:

3 Bramley apples washed cored and sliced (approx ¼ inch thick)

100g sugar

2 tsp of cinnamon (optional)

a squeeze of fresh lemon juice

1. Mix apples, sugar, cinnamon, if using and lemon together and let sit for 30 minutes.

2. Meanwhile heat oven to 180 c / 350 F. Cut the pastry into two. On a floured surface, carefully roll the pastry into 2 circles slightly bigger than your oven proof plate (approximately 1/4-1/2 inch thick)

3. Place one circle of pastry onto your lightly greased plate. Trim off any surplus pastry. Fill with the apples and moisten the outer rim of pastry with cold water and place the remaining pastry circle over apple filling. Trim off any surplus pastry.

4. Use a fork to firmly seal the edges and also to prick the top to allow steam to be released. Brush with a little milk and sprinkle with caster sugar.

5. Place tart on a baking sheet and bake for about 40 minutes until lightly golden.

6. Serve with freshly whipped cream or vanilla ice cream.