Swiss Apple Tart

• 150 g (5 oz) plain flour, sifted
• 75 g (3

For the sweet pastry, place in a mound on a clean work surface, and make a well in the centre.

Add to the well in the flour, and work together, then gradually incorporate the flour until a smooth paste is formed. Roll into a ball, and rest for at least 20-30 minutes in the fridge.

Roll out and use to line the greased tart tin or tins. Leave in a cool place for about 20-30 minute