Method:
Put the flour, sugar and salt into the bowl of a food processor. Add the chilled cubed butter and blitz until it resembles fine breadcrumbs. Add 2-3 tablespoons of cold water and blitz again, the dough will look more cohesive and not crumbly. Bring the dough together with your hands until it is in a smooth ball. If its is still crumbly, add a few drops of water at a time, being careful not to overdo it. Flatten the dough out into a disc, wrap it in cling film and refrigerate for 20-30 minutes, until chilled but still pliable.
Roll out the pastry between two sheets of baking paper to circle of approx 20 cm diameter and 5 mm thick. Cover and chill for 15 minutes or 5 minutes in the freezer.
Take the dough from the fridge and place it over a baking sheet with the bottom baking paper. Arrange the apple slices on top of the pastry in overlapping concentric circles to within 10 cm of the edge. Don’t worry about making it look perfect!. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
Meanwhile, preheat the oven to 180°C and set an oven rack in the center position.
Bake for 55 to 60 minutes, or until the apples are tender and the crust is golden and cooked through.
Cool down for 10 min and serve warm with ice cream or cream.
