Apple Turnover Tart Recipe

175 g/6 oz wholemeal flour

A pinch of salt
5 ml/1 tsp ground cinnamon
100 g/4 oz caster (superfine) sugar

225 g/8 oz/1 cup unsalted (sweet) butter
Cold water, to mix
1 kg cooking (tart) apples, sliced

50 g/2 oz light brown sugar

25 g/1 oz/3 tbsp icing (confectioners') sugar
Creme fraiche, to serve

Method:

Put the flour, salt and cinnamon in a bowl. Add 25 g/1 oz/2 tbsp of the caster sugar. Dice 100 g/4 oz of the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Melt 75 g/3 oz of the remaining butter in a pan. Remove from the heat and add the apple slices and remaining caster sugar. Toss thoroughly. Grease a 23 cm/9 in deep round pie dish with the remaining butter. Add the apple mixture in layers with the brown sugar.

Roll out the pastry (paste) to a round and use to cover the pie dish. Trim. Make several slits to allow steam to escape. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 1 hour or until the apple is tender and the pastry is golden brown. Carefully turn out the tart on to a serving plate. Sprinkle liberally with the icing sugar and flash under a hot grill (broiler) for 3 minutes to caramelize. Serve warm with creme fraiche.