- 300 g (10.oz) ready-made sweetened shortcrust pastry (pie dough)
- 6–8 kerry pippin, irish peach, pink lady or other apples
- juice of 1 lemon
- 200 g (1. sticks) butter, melted
- 70 g (1⁄3 cup) caster (superfine) sugar
- 2 tblsp honey
- Preheat the oven to 200°C/400oF/gas mark 6.X
- On a lightly floured work surface, roll out the sweet pastry into a round of about 28cm (11 inches) in diamter and 3mm (1/8 inch) thick.X
- Place the pastry onto a baking sheetlined with nonstick baking paper.X
- Prick the pastry all over with a fork, then transfer it, uncovered, to the refrigerator for about 10 minutes to prevent it from shrinking during cooking.X
- Peel, core and thinly slice the apples. Put the apple slices into a bowl, then drizzle with some lemon juice as soon as you have cut them to prevent the flesh from discolouring.X
- Remove the pastry from the refrigerator and brush it with some of the melted butter.X
- Arrange the apples on the pastry, overlapping them slightly. Brush the apple slices with half of the butter, then sprinkle with the sugar. Bake for about 10 minutes, then remove the tart from the oven, brush with the remaining butter and drizzle with the honey before baking for another 10 minutes.X
- Remove the tart from the oven and leave to cool, then serve with a scoop or 2 of your favourite ice cream if liked.
Pink Lady apples are a great alternative to the local varieties Kevin likes to use. When transferring uncooked pastry, he would normally roll it over a rolling pin to support it, then transfer it onto the desired surface – a technique that saves a few tears!