300g plain flour, plus extra for dusting pinch of salt
75g lard, cubed
75g unsalted butter, cubed ice-cold water
4 Bramley apples
100g golden demerara sugar, plus extra for sprinkling
whole milk, to glaze double cream, to serve
- Sift the flour and salt into a large mixing bowl.
- Add the lard and butter and use your fingertips to rub the fat through the flour to form a breadcrumb- like consistency.
- Then, little by little, add ice-cold water and, using the blunt side of a knife, mix the flour and fat mixture until it forms a light ball.
- Turn out the ball on to a lightly floured surface and gently knead. Cover with baking paper and leave to rest in the fridge while you prepare the apples.
- Peel and core the apples and cut them into thin, even slices. Transfer them to a bowl, add the sugar and stir to coat. Leave to one side while you roll out the pastry.
- Divide the pastry in half. On a lightly floured surface, roll out one half until it is nice and thin and large enough to cover the base and sides of a pie dish with a little overhang. Use the rolling pin to carefully transfer the pastry into the pie dish, gently pressing into the corners and edges.
- Fill the pastry case with the apples so that they come up quite high.
- Roll out the other pastry half and, again using the rolling pin, transfer the pastry to the pie dish and use it to cover the apples.
- Use a fork to seal together the pastry lid and base around the edge of the pie dish, then use your knife to trim away the excess pastry. Use a pastry brush to lightly glaze the tart with the milk and sprinkle with a little sugar.
- Place the pie on the middle shelf of the oven, and cook for 25 minutes, until golden brown. When it’s ready, remove the pie from the oven and leave it to cool slightly before serving with double cream.