Apple Tart

Preheat the oven to 200° C.
Cut the butter into smallish chunks.
Sift the flour and salt into a large bowl.
Add the butter to the flour and rub the butter into the flour with your fingers.
Mix in just enough water to hold the mixture together.
Make the mixture into a ball and flatten it slightly.
Wrap in cling film and refrigerate for 30 min.
Butter the pie dish.
Peel and core the apples.
Cut the apples into wedges and cut the wedges in half.
Put the apples into a bowl and sprinkle over the caster sugar, mixing together well.

Filling
Tip the apples into a large saucepan and heat over a moderate heat.
Keep mixing the apples to prevent burning, (juices will gradually come out of the apples).
Continue to simmer, stirring often until the apples are reduced to a pulp.
Tart
Divide the dough into 2 equal parts.
Flour a board and a rolling pin.
Roll out one ½ of the pastry until it will comfortably cover the pie dish.
Put the pastry base into the pie dish.
Spoon the pulped apple into the pie dish.
Roll out the other ½ of the pastry until it will comfortably cover the pie dish.
Wet the edges with a little milk
Place the pie top over the pie dish and cut off the excess pastry.
Pinch together the edges of the pie or use a fork.
Gather together the remaining pieces of dough, roll out and cut into fancy shapes (room for imagination here).
Wet the top of the pie with a little milk and place the fancy shapes in the centre of the pie.
Cut a vent in the centre of the pie to allow steam to escape.
Bake the pie in the oven for 15 min.
Reduce the heat to 180° C and continue to bake for another 20 min.