Rustic French Apple Tart

This is the most delicious apple tart we've ever tasted. It's rustic and easy to make and just perfect for picnics. I'm sure you could also make a number of small pies instead of one large one.

It's just as good warm as it is cold.

Pastry

Sift 1 cup of white flour and 1/2 cup of wholemeal flour in to a bowl.

Add a dsp of raw sugar and a pinch of salt. 

Grate 100 grams of frozen unsalted butter in to the flour and mix it in a little as you go so that it doesn't get clumpy. Rub the butter in lightly with the tips of your fingers until it resembles rolled oats but don't over handle and don't fuss too much. 

Make a well in the centre, add 1/4 c milk and 1/4 cup of yoghurt.

Mix with a spoon until it comes together, adding a little more flour if you need to.

Knead a little, but not too much. 

Place in a small bowl and cover with bees wrap and put in to the fridge for an hour, or overnight. 

Once you're ready to put your tart together turn on the oven to preheat to 180C 

Peel, core and finely slice three or four eating or firm cooking apples (not Ballarats that turn to pulp when cooked). Place them in a bowl, sprinkle over a tbsp of demara or other sugar, a tsp of cinnamon and a dsp of flour. Mix through the apple with your hands.

Roll the chilled dough out in a circle on to lightly floured baking paper on a baking sheet. 

Arrange the apple however you want to in the centre and fold up the edges all the way round.

Brush with melted butter if you like.

Bake for around 20 to 30 minutes until golden brown and the apple is cooked.

Katie X