125g salted butter, softened
4 tablespoons water
6 apples, peeled and very thinly sliced
3 tablespoons caster sugar
1/2 tsp cinnamon
RUB the butter into the flour until the mixture looks like breadcrumbs.
Add enough water to make a firm dough. Wrap pastry in cling film and let it rest in fridge while you prep apples. Pre-heat oven to 220 degrees.
Roll out the pastry. Cut a circle to fit the tart tin, and line the tart tin with the shortcrust.
Place the apple slices into the pastry case in an overlapping spiral beginning at the outer edge and ending in the centre.
Sprinkle with the caster sugar and cinnamon.
Bake in the pre-heated oven until the pastry is golden and the apples are soft, about 30 minutes.