• ½ cup (115g) margarine or vegetable shortening, chilled
• 2 tablespoons (35g) sugar
• 1 tablespoon (10ml) vanilla extract
• 3 tablespoons (30ml) ice water
• 2-3 tablespoons (30-45g) flour, for rolling out the dough
For the Filling
• 3 tablespoons (45g) brown sugar
• 1 kg (4-5) red apples
• 1 lemon, juice only
• 1 teaspoon (6g) ground cinnamon
• 1 tablespoon (15g) melted margarine or vegetable shortening
• 2 tablespoons (40g) jam of your choice
METHOD
1. Lightly grease a 23cm tart pan with a removable bottom with margarine or vegetable shortening and set aside. In a food processor, combine the flour, chilled margarine or vegetable shortening, sugar, and vanilla extract.
2. Pulse for 2-3 seconds, then gradually add the water, pulsing again until a soft dough forms. Flour your work surface and roll out the dough to the size of the tart pan. For ease, you can roll it out on a sheet of parchment paper.
3. Using the rolling pin, transfer the dough to the tart pan and trim any excess dough hanging over the edges. Prick the entire surface of the tart well with a fork to release any air. Cover with parchment paper and fill with pie weights or dried beans.
4. Place the tart pan in the refrigerator for about 30 minutes. Preheat the oven to 180°C (fan-assisted). Blind bake the tart base for about 20 minutes. Remove the weights and set the tart aside to cool. In a bowl, slice the apples very thinly using a mandoline slicer. Add the lemon juice and cinnamon and mix. Sprinkle the brown sugar over the base of the tart.
5. Begin arranging the apple slices around the edge of the base, working your way in until the entire surface of the tart is covered. Brush the tart with the melted margarine or vegetable shortening and bake in the preheated oven for about 40-45 minutes. Brush the warm tart with the jam and serve.
