Serves 8-12, depending on slice size
2 medium Apples, cored and sliced (any thinned skinned apple would be great)
Spices: any combination to taste of ground cloves, ground cardamom, ground cinnamon, lemon zest, grated nutmeg and vanilla bean paste
3 cups Flour
1 teaspoon Baking powder
1 stick (4 ounces) Butter, cubed and cold
⅔ cup Sugar
2 Eggs: 1 beaten + 1 for glazing
4 tablespoons Milk
Preheat oven to 350°F
Toss the apple slices in the spice mix.
Butter a 9½ inch tart tin with a removable base.
Sift flour and baking powder into a bowl, and then rub the butter in with your fingertips until crumbly. Stir in sugar, egg, and enough milk to make a soft dough, adding more milk if needed.
Between 2 sheets of plastic wrap, roll about half the dough into a round slightly bigger than the tart tin, so it will come up the edges. If the dough is too wet and sticky to roll, don’t fret. Simply spread half of it over the base of the tin. Arrange the apples on top. Roll (or spread) the rest of the dough on top. Score the dough with a knife in a pretty criss-cross pattern. If some apples pop through, good! It is prettiest this way. Give the top a brush of beaten egg and pop into the oven and bake for about 45 minutes. Serve with a dollop of whipped cream or ice cream.