- 250 grams of plain flour
- 100 grams of caster sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon double cream
- 150 grams of margarine or butter
- 1 tablespoon lard
- 1 kg of apples (any kind will do as long as they were not too soft)
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Sift the flour, sugar, baking powder, baking soda, cold diced butter and lard to the pastry board. Chop all the ingredients.
When the ingredients begin to blend, add double cream, beaten egg with egg yolk and knead gently.
It may happen that the dough is sticky, if that is the case, add more flour. Once done, put it in the fridge for at least an hour to let it chill.
Cut the apples into cubes (about 1 centimeter each). Move it into a pot, add sugar and cinnamon. Fry it over a low heat for about 15 minutes. Before lining the dough let it cool a bit.
Remove the dough from the refrigerator, divide into two equal parts, roll out. The thickness should not exceed 0.5 centimeter. Move the first half to the baking tray (I’ve used a round tart tin with a diameter of 20 centimeters), using fork make a few holes in the dough. Add the chilled apples, cover with the rest of the cake dough also pierced with a fork.
Bake for 50 minutes at 170 degrees Celsius.
As for the choice of apples, I personally use all types of apples – whichever I have at home. Remember that if we use fairly sour apples then we need to increase the amount of sugar added to them.
Instead of apples I often use cherries or blueberries. The top I sprinkle with caster sugar for a better taste 🙂