For the Pastry
2 cups cake and pastry flour
1/2 tsp salt
1 cup frozen butter cut in cubes
3 – 6 Tbsp very cold milk
To prepare the pastry
In a food processor or using a pastry cutter, cut frozen butter into flour until it resembles a coarse meal.
Do not over process! There should be pea sized pieces of butter still visible. Add cold milk and blend
with a fork to bring the mixture into dough ball. Roll out the cold dough to a quarter inch thickness and
place in a 10 inch tart or pie plate. Tuck the edges in under and flute the edges with your fingers or a fork.
Place in freezer until ready to use.
For the filling
6 -8 large Granny Smith Apples peeled and sliced
Mix together and add to apples;
3 Tbsp sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Stir in 1/2 cup toffee chips (Skor)
and 3 tbsp melted butter.
Toss well and turn into prepared crust.
Bake at 375 degrees F for about 45-50 minutes until the middle is bubbly. If the edge crust begins to get too
brown, wrap edges in aluminum foil for the remaining baking time.
Let stand for at least a half hour before serving for filling to set up. Serve with vanilla ice cream or whipped cream.