Fine apple tart

Instructions

1. To make the pastry, in the bowl of a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse at 1-second intervals, until the butter is crumbly and around the size of peas. Add the ice water and pulse until the mixture is crumbly but holds together when pinched. Lay a clean tea towel flat on a work surface, then dump the crumbly pastry mixture into the centre of it. Grab the four corners of the tea towel and twist to create a ‘beggars purse’, pressing the dough into a round.
   
2. On a lightly floured work surface, roll the pastry out to a 30 cm round, 3 mm thick. Use extra flour to prevent the pastry from sticking and frequently flip the dough over. Spray a 22 – 24 cm round tart pan with removable bottom with spray oil, then transfer the dough into the pan, pushing the sides down to create the crust and trimming as required. Freeze for 30 minutes.
   
3. Preheat the oven to 200˚C (fan-forced) and place a rack in the centre of the oven. Prepare the apples by cutting the “cheeks” of the apples off the core into four pieces, skin-on. Lay each ‘cheek’ on its flat side and thinly slice to 2-3 mm, keeping the slices together as you go. Starting from the outside edge of the tart pan, arrange the slices slightly overlapping around the tart in circular pattern, fanning the apples as you go. Fill the centre with smaller pieces. You may need to cut some of the apple to fit. When the tart is filled, adjust the apples to create an even coverage if required.
   
4. Sprinkle evenly with the ¼ cup sugar and the cubed butter.
   
5. Bake the fine apple tart for 30 – 35 minutes, or until golden and caramelised. If needed, increase the heat of the oven to 220˚C for a more golden colour on the tart. While the tart is baking, prepare the whipped cream by placing the cream into the bowl of a stand mixer with the whisk attached. Beat on high speed until soft peaks start to form, then reduce the speed and gradually incorporate as much icing sugar as you like to your taste to make sweetened whipped cream. Add a pinch of sea salt to the cream and whisk through.
   
6. Serve the fine apple tart warm, or at room temperature with a dollop of whipped cream.