Recipe for Apple Pie and Shortcrust Pastry

L.M.Reid creates delicious recipes and gives step-by-step instructions with her own photos so you can learn how to make each recipe at home.

Four Recipes

In this article, I will share step-by-step instructions with my own photos and videos for the following recipes:

• Apple Pie: An apple tart or pie covered with hot custard or cream and ice cream is a delicious combination.
• Shortcrust Pastry: Combine this recipe by making your own shortcrust pastry too, and you have a delicious homemade dessert for all the family to enjoy.
• Jam Tart: This recipe for jam tart is perfect for using any leftover shortcrust pastry from the apple pie.
• Custard: Making your own custard rather than using tinned custard is so much tastier and easy to do.

That Pie in the Sky

Apple Tart Recipe

Ingredients

• 3 large cooking apples
• 6 oz plain flour
• 3 oz butter
• Pinch of salt
• Small amount of milk
• Small amount of sugar

Step 1: Mix the Shortcrust Pastry

1. Add the flour into a mixing bowl. Use a sieve so that you are adding as much air as possible.
2. Add a pinch of salt.
3. Take the butter and cut into small pieces. The butter is best if it is at room temperature.
4. Add the butter to the flour and mix in with your fingertips. Do this as quickly as possible until the mixture is a crumbly texture.

Step 2: Make the Dough and Roll It Out

1. Make a hole in the middle of the mixture and add water.
2. Stir with a wooden spoon until the mixture is a sticky, but not too wet.
3. Throw some flour on to a flat surface where you intend to roll out the pastry.
4. Add flour to the mixture now so that you can remove it from the mixing bowl in one piece.
5. Roll out the pasty to the approximate size of your dish.

Step 3: Prepare the Cooking Apples

1. Peel and cut the cooking apples and put in a dish.
2. Add some sugar to sweeten the apples and a small amount of water.
3. When the apple tart is cooking in the oven, it will create a lovely, sweet juice.

Step 4: Assemble the Tart and Bake

1. Add the pastry to the top of the dish containing the cooking apples.
2. Cut the pastry to fit the size of the dish.
3. Add a small amount of milk to the pastry.
4. Put in the preheated oven in the middle shelf for 45 minutes at 200 degrees.
5. When you remove the cooked apple tart from the oven immediately add a small amount of milk with a brush and throw some sugar around the top. This gives the apple tart a nice glazed appearance.

Jam Tart Recipe (aka Jam Roly Poly)

If you have made too much pastry, it freezes very well. Or you can put it in the fridge wrapped in a plastic bag. This will stay fresh for up to 3 days.

But what better way to use a small amount of leftover shortcrust pastry than making a jam tart, or as we call it where I live, a "jam roly poly."

Ingredients

• Leftover shortcrust pastry
• Jam of your choice

Instructions

1. Roll the pastry over till you reach the end and seal the edges with a fork.
2. Brush some milk on top of the pastry.
3. Prepare a baking dish by greasing it and adding some tin foil.
4. Place the jam roly poly on to the baking tin. Cook for 30 minutes at 200 degrees.

The jam tart always tastes better eaten straight from the oven covered in hot custard.

Custard Recipe

You can buy tinned custard to eat with your apple or jam tart. This does taste all right, but as always, homemade tastes even better. It is extremely quick and easy to make your own custard using the custard powder available in supermarkets and stores.

Ingredients

• 1/2 pint fresh milk
• Packet of custard powder
• Small amount of sugar

Step 1

1. Add a very small amount of milk to a cup.
2. Add one tablespoon of custard powder and stir in well.
3. Making sure there are no lumps in the mixture.
4. Add the remainder of half a pint of milk to a pan and heat.
5. Stir the milk in the pan constantly or you will end up with burnt milk.

Step 2

1. Give the custard powder and milk in the cup another quick stir.
2. Just as the milk is about to boil in the pan add the custard mixture gradually but quickly.
3. In order to make lump-free custard it must be stirred ALL the time until the hot milk turns in to the custard.
4. It is a matter of taste whether you make thin or thick custard.
5. Always make thicker custard than you require and then if necessary thin it out by adding some more milk.
6. The custard is cooked and ready to serve immediately on to your tarts, pies or fruit.

Comments

L M Reid (author) from Ireland on June 05, 2012:

Apple Tart and hot custard is really a lovely dessert. It is easy enough to cook and I love it.

Thanks vespawoolf for your comment and share. Yes the Jam Poly is also great with hot custard too.

Angela maybe you are not allowing the pastry to get enough air as you mix it. Keep trying though because the taste of home made pastry is well worth the effort.

RedElf thanks for reading and the comment

RedElf from Canada on June 04, 2012:

Love apple tart! Couldn't pass this one up! Great photos!

Angela Brummer from Lincoln, Nebraska on June 04, 2012:

Okayy cross your fingers my crust never tastes good. Not flakey at all... do you have any suggestions? Yummy article. Great pictures!

Vespa Woolf from Peru, South America on June 04, 2012:

Is there anything more delicious than apples and homemade custard?? I like the additional Jam Roly Poly recipe to use up extra pie crust. Very practical. Your great photos make my tummy rumble. : ) Voted up and awesome...and shared!

L M Reid (author) from Ireland on February 23, 2012:

Thank you everyone for reading and taking the time to leave a comment.

Hot apple tart and ice cream is one of my favorite deserts.

dorothy on February 23, 2012:

Positively exceeded my expectations! Wonderful flavor, very filling…It was an unexpected gem of a dinner, even for my kids. Adding this to the keeper pile… together with family’s favorite dessert like this http://www.gourmetrecipe.com/recipes/all-american-... this is a very simple and all purpose chocolate cake. Just stir the batter and throw into the oven and you'll soon be eating cake.

Christine from Dublin on October 25, 2011:

Yum yum looks lovely and you have explained it very well as usual. Well done keep up the great writing..

Garlic Angel :-)

TajSingh from United Kingdom on April 12, 2011:

Thanks for the recipes! These look delicious.

Eaglekiwi from -Oceania on April 11, 2011:

Ohhhh I love you!! hahaha...

Just brilliant pics ,almost had me licking the screen.

SJKSJK from delray beach, florida on April 10, 2011:

Looks absolutely delicious, I will try these recipes.

Mohan Kumar from UK on April 07, 2011:

This is spectacular, mouthwatering treat. Great hub design and those step by step instructions are brilliant. I love the fact that you took all the detailed photos- they complement the recipes very very well. Voted up & Awesome!

Simone Haruko Smith from San Francisco on April 05, 2011:

Wow, what a GREAT guide! I don't know whether to drool, run to the nearest bakery and buy the whole thing out, run to my kitchen, or just pass out! The recipes are great, your instructions are very helpful, and the photos are stellar. Voted UP!!!

smackins1974 from UK on April 05, 2011:

looks delicious!!!

Sarah

Wendy Iturrizaga from France on April 04, 2011:

Loved the photos and what a great idea to use the left over short crust pastry.