Linquenda'S Apple Crumble Tart - cooking recipe

Ingredients

Crust
125 g butter or 125 g margarine, softened
250 g flour, sifted
10 ml baking powder
100 g sugar
1 egg, beaten
Filling
6 granny smith apples, peeled and cored, and cut into slices
4 whole cloves
2 cinnamon sticks
125 ml water
sugar

Preparation

Crust.
Rub butter into sifted dry ingredients.
Add egg, knead into a soft dough.
Refrigerate 15 minutes.
Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
Chill remaining pastry for another 10 - 15 minutes.
(You can put the pie dish in the fridge too.).
Filling.
Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
Remove spices, spoon into prepared shell.
To complete.
Grate remaining dough over Filling.
Bake at 180 C, for 25 minutes, or until crust is golden brown.
Serve warm or cold.